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Watcharee Limanon
2
1 tbsp green curry paste
1/4 cup coconut milk
1-2 tbsp oil
3 cups steamed rice
1 cups seafood or sliced chicken breast
3 Asian eggplants, quartered
2-3 kaffir lime leaves, torn
¼ cup basil leaves
1-3 red chilies, sliced
1 tbsp fish sauce
½ tbsp sugar
Heat oil in a wok over medium high heat.
Add curry paste and sauté until fragrant.
Add coconut milk, seafood or chicken and cook through.
Add steamed rice and eggplants, and stir well until eggplants are nearly cooked.
Add basil leaves, red chili and kaffir lime leaves.
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