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Chicken Stir Fried with Green Chili Paste


  • 300 grams chicken
  • 200 grams eggplant
  • 7-8 kaffir lime leaves
  • 2-3 pieces chili
  • 2 tablespoons vegetable oil
  • 1 tablespoon green curry paste
  • ½ cup milk
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar

Cooking Instructions

  1. Cut the chicken and eggplant into 3 cm pieces.
  2. Slice the centre part of 3-4 kaffir lime leaves and into small pieces.
  3. Slice the chili and mix with sliced kaffir lime leaves.
  4. Heat vegetable oil in a wok and cook the green curry paste about 1 minute on medium heat.
  5. Add prepared chicken and egg plant.
  6. Add milk and mix well.
  7. Once chicken is cooked add kaffir limes and half of prepared chili with fish sauce and sugar.
  8. Mix and cook until fully cooked.
  9. Serve with rice.