Green curry chicken

Serves: 4
Ingredients
Cooking oil 2 tbsp
Green curry paste 2 tbsp
Boneless chicken, cut into squares 150 gms
Thai eggplant, quartered 2 pcs
White sugar 1 tbsp
Fish sauce 2 tbsp
Kaffir lime leaves 2 pc
Sweet basil leaves 10
Coconut milk 1/2 cup
Method
Heat the oil in a pan until hot, then add the green curry paste and fry for one minute.
Add coconut milk, a little at a time. Add the chicken and fry for about 2 minutes. Add the eggplant. Cook till chicken is done.
Add sugar, fish sauce, kaffir lime leaves and sweet basil leaves to the curry and cook for 2 minutes more.
Serve hot.