About this recipe:This recipe is a simplified version of green curry using pre-made curry paste, often found fresh in markets, or in jars at the supermarket. This recipe calls for chicken, but beef or pork goes well, too. Serve in a communal bowl garnished with the chillies and basil. Serve with steamed jasmine rice.
Take the cream off the top of the coconut milk and cook in a wok until the oil separates. Add the curry paste and fry until fragrant. Add the chicken to the wok, cook for 1 minute. Add the brinjal, lime leaves and the remainder of the coconut milk. Simmer until the brinjal are tender, about 5 minutes.