Thai green chicken curry

Ingredients

1. 1 lbs of boneless chicken, cut into pieces
2. 10 eggplants, cut into pieces
3. 1 peeled, chopped onion
4. 5 pieces of basil leaves

Marinade for chicken
1. 1 tsp fish sauce
2. 1/3 tsp sugar
3. 1 tsp corn starch
4. 3 tsp water
5. 1 tsp oil

Sauce
1. 10 pieces of basil leaves
2. 1 tbsp green curry paste
3. 500 ml unsweetened coconut milk
4. 10 pieces of lime leave

Instructions
Step 1.
Marinade chicken for 15 mins. Heat 1 tbsp of oil in a large pan. Add chicken and stir-fry until cooked. Drain off oil from pan and set aside. Boil coconut milk with basil and lime leaves over high heat. Once it is boiled, simmer it for 10 mins and set aside.

Step 2.
Heat 1 tbsp of oil in a pan. Add green curry paste and stir-fry until fragrant. Add onion and 1/2 salt. Add chicken, eggplants and the coconut mixture and mix it well. Once the sauce is boil, turn the heat to medium. Simmer it for 4 mins with close lid. Serve with rice.