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Green Curry with Chicken and Eggplant
Ingredients
  • 1 cup coconut milk divided into ⅓ and ⅔ cups
  • 2 Tablespoons green curry paste
  • ½ cup chicken sliced thinly
  • 1 to 2 cups water
  • 2 makrut lime leaves deveined and torn
  • 2 cups Thai eggplant cut into halves
  • 1 red pepper sliced on the diagonal
  • ½ cup Thai basil leaves
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
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