Mae Ploy Green Curry

Directions:

1. Stir-fry 50 g of Green Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
2. Add 200 g of fresh meat and contine cooking.
3. Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
4. Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.
5. Add one and a half tsp sugar. Taste and season as required.
6. Serve with vermicelli or cooked rice.