For the green Thai curry, cut the melanzani into small cubes and pluck the basil leaves into small pieces.
Wash the chicken fillet, pat dry and cut into cubes. Heat a few tablespoons of sunflower oil in a pan, add the green curry paste while stirring and cook for about 5 minutes.
Add half a can of coconut milk and the diced chicken fillet. When the meat is half cooked, add the other half of the coconut milk. Put the lid on and simmer gently for about 5 minutes.
Then add the melanzani and the second can of coconut milk. Add the fish stock and sugar as well and simmer gently for about 8 minutes. At the last moment, mix the chopped basil into the Thai green curry.
Preparation Tip:
Basmati rice mixed with a little leek goes very well with the Thai green curry.
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