CHEF'S PLATE Green Chicken Curry

230 grams boneless chicken pieces
1/3 rd cup green curry paste
3/4th cup coconut milk
1/8th cup krob aubergines
1/8th cup pea aubergines
4 lime leaves
1 tsp palm sugar or any sugar
1 ½ teaspoon fish sauce
8 basil leaves
1 tsp oil
1/3rd cup white pumpkin (petha)
1/4th cup bamboo shoots

Make Green Chicken Curry

Wash both Awbergin in four equal pieces and cut.
 Pour olive oil and coconut milk pour in 2 teaspoons.

 Please add sticks paste and burn at a low flame for a while. Add the pieces of chicken and when they are almost cooked, then add the remaining coconut milk.


 Add palm sugar, fish sauce, calf leaves, bamboo pieces, back and both hironoi. Boil as chicken is not cooked.
 Serve with basil and garnish with steamed rice.