Spicy Stir-Fried Chicken


Chicken 300 grams
Red Curry Paste 1 tablespoon
Chao Koh Coconut Milk 100 milliliters
Thai Eggplant 2 pieces
Sugar ½ tablespoon
Fish sauce 1 tablespoon
Sweet Basil 1 cup
Kaffir Lime Leaves 5 leaves
Sliced Fingerroot 2 tablespoons
Sliced Red Goat Pepper 2 pieces
Vegetable Oil 3 tablespoons


1. Add vegetable oil into a pan and wait until it’s hot. Then, add red curry paste and stir.
2. Add chicken, sliced Fingerroot, and sliced red goat pepper. Stir until everything mixed well.
3. Add kaffir lime leaves and Thai eggplants.
4. Add fish sauce, sugar, and coconut milk. Then, stir until it’s mixed well.
5. Add sweet basil. Remove from heat and add some coconut milk on top.