Thai Green Curry - cooking recipe

Ingredients

500 g chicken thigh fillets, diced
5 Japanese eggplants
3 (13 1/2 ounce) cans coconut milk
0.5 (4 ounce) can green curry paste (Maesri Brand)
100 g basil leaves
3 red chili peppers, sliced
1 tablespoon fresh lime leaves, finely chopped
3 tablespoons fish sauce
1 tablespoon sugar
mixed vegetables, eg broccoli, cauliflower, zucchini, capiscum

Preparation

Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.
Add chicken and stir for a few minutes.
Add the remaining coconut milk and bring to the boil.
Add vegies, then add fish sauce, sugar and lime leaves. Bring to the boil until cooked.
Test for flavour then add basil and chilli.