Thai Recipe

300        grams chicken slice (or pork or beef)
3            tbsp. green curry paste
1            cup coconut cream (about 500 ml)
1 1/2      cup coconut milk (about 750 ml)
1/2         cup eggplant, cut into bite size (or sweet pea)
1/2         cup sweet basil
2            kaffer lime leaves
1            tbsp. sugar
1 1/2      fish sauce
1            tbsp. vegetable oil
1/4          cup shredded red spur chili or capsicum for garnish

Instruction

1. Put vegetable oil into wok over medium heat. Then, add Green Curry Paste and stir it until fragrant. Next, put chicken (Pork or Beef) and stir until the meat is medium cooked. Then, put 1 cup of coconut milk into the wok and stir it until coconut cream begins to have an oily sheen (about 12-15 minutes). (Grand mom Trick & tips: you should keep slow stirring it to ignore burn.)
2. Move the mixture to a pot on medium heat. Then, put coconut milk into the pot and wait until it boiled. Next, add eggplant (or sweet pea), kaffer lime leaves, sugar, fish sauce and wait until it boiled again. Finally, add sweet basil and remove from heat then garnish with chili or capsicum.