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Serves: 2

Prep Time: 10 Mins  - Cook Time: 20 Mins    



  • 1/2 jar Ayam Brand™ Green Curry Paste*
  • 2 chicken breasts or boneless whole leg, cut into cubes
  • 1 small eggplant, cut into 2-inch batons
  • Salt and sugar to taste
  • 2 sprigs Thai basil leaves
  • 1 pack Ayam Brand™ Coconut Milk 200ml
  • 250ml water


* This product has not been launched in Malaysia



1. In a pot, stir in 100ml coconut milk and water with the curry paste, bring to a boil, add in eggplant and simmer for 10 minutes.
2. Next add in the chicken and simmer until just cooked, turn up the heat again and bring to a boil, stir in remaining thick coconut milk, basil and adjust seasoning to taste.
3. Serve hot with rice.


Tags: _ Chicken_ Rice and noodles_ Coconut lovers_ Curry_ Easy Asian recipes_ Thai and Vietnamese cuisine_ Lunch_ Dinner_ All recipes

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