Serves 4

INGREDIENTS

• 100g AYAM™ Green curry paste
• 270ml AYAM™ Coconut milk
• 160g Chicken leg (thinly sliced)
• 2 Eggplant(cut into bite-sized pieces)
• 1/2 Red paprika (cut lengthways into 1cm)
• 380cc Water
• 1/2tsp Sugar
• 1tsp Salt
• 1tbsp Salad oil

METHOD

1. Heat salad oil and add AYAM™ Green curry paste and fry on lower heat until aromatic.
2. Add chicken leg and toss well to mix.
3. Add coconut milk and water and cook for 5 mins.
4. Add eggplant, red paprika and season with sugar and salt.