1. Chicken 2. Green curry paste 2-3 tablespoons 3. Coconut Milk 2 boxes 4. Chili 5. Curcuma white 6. Eggplants 7. Pea eggplants 8. Thyme
Method
1. Cut the tomatoes and the curcuma white into small pieces. 2. Fried the curry paste in the pot and pour the thick coconut milk to fry with. 3. Once the coconut milk boiled, pour the chicken. 4. Keep stirring until the chicken cooked and pour the light coconut milk (instant coconut milk with water 1:1) 5. Put the eggplants and pea eggplants and cover the pot. 6. Spiced with chili, curcuma white and thyme. 7. Serve immediately