Quantity
2 tbsp	cooking oil
2 tbsp	green curry paste
3 cups	coconut milk
4	kaffir lime leaves, shredded
2	small red chilies, sliced
1½ tbsp	fish sauce
2 tsp	sugar
500 grams	chicken breast, sliced
30 grams	pea eggplants
4	round eggplants, quartered
2 tbsp	fresh basil leaves

Method:

1. Heat the oil in a wok. Add the curry paste and stir-fry for about one minute.
2. Add coconut milk, kaffir lime leaves, chilies, fish sauce and sugar.
3. Bring coconut milk to the boil. Add chicken, eggplants and pea eggplants.
4. Simmer until the chicken is cooked. Add basil leaves.
5. Serve with steamed rice.