How to make it

  • Heat oil in large saucepan over medium heat
  • Add curry paste, stir until fragrant (about 1 minute)
  • Add chicken, stir 2 minutes
  • Add greenbean and eggplant pieces, stir 1 minute
  • Add broth, coconut milk, and fish sauce - bring to a boil
  • Reduce heat, simmer until vegetables are tender (about 12 minutes)
  • Season with salt and pepper
  • Stir in basil and serve

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