Cooking Directions: 1. Stir fry 1 can of red curry paste and 400 ml of coconut milk until boil. 2. Add 500 g of chicken and 400 ml of coconut milk and stir until chicken is cooked. 3. Add 250 g of eggplants and keep stirring until cooked. 4. Sprinkle with sweet basil leaves and sliced fresh chili. (Serves 5-6).
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