How to make it

  • Heat oil in large saucepan, add paste and about two-thirds of the chilli; cook, stirring, about 2 minutes or until fragrant. Add chicken; cook, stirring, until browned
  • Add coconut milk, sauce, juice, sugar and eggplants to pan; simmer, uncovered, about 10 minutes or until eggplants are just tender.
  • Add zucchini, basil and coriander to pan; simmer uncovered, until zucchini is just tender.
  • Serve curry sprinkled with remaining chilli and green onion.

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