Green Chicken Curry Recipe - Chenab Gourmet

Ingredients

• 1 cup Fresh coriander leaves
• 3 tbsp Vegetable oil
• 1 tbsp Blue elephant green curry paste
• Pinch freshly ground coriander seeds
• 1 Pinch freshly ground cumin seeds
• 370 ml Coconut milk
• 1 Boned and skinned chicken breast, sliced into bite-size pieces
• 2 Green aubergines (eggplants), quartered sprig pea aubergines (eggplants)
• 1 tbsp Sugar
• 1 tbsp Fish sauce
• 2 Kaffir lime leaves, torn in half
• 6 Thai basil leaves
• ½ Fresh red chilli, thinly sliced
• 2 tsp Cream of coconut milk
• Fresh Thai basil for sprinkling