Green Chicken Curry in Jasmine Rice Ring

For the chicken curry, heat the oil in a wok and add the curry paste with the chopped cumin and coriander seeds and fry briefly. Fry the chicken breast strips and add the chicken stock, coconut milk and cream. Dice the eggplant and add together with the spices and simmer quietly for about 5 minutes. Before serving, make a light binding with cornstarch if necessary and add Thai basil. Serve in a jasmine rice ring.

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