Cooking up an explosion of flavors

Thai red curry [Photo by Valerie Ng/China Daily]

Green/Red coconut curry chicken/beef

INGREDIENTS:

Chicken or beef – sliced 130g Coconut milk 300g Green or red curry paste 30g White eggplant – cut into 1cm slices 80g String beans – cut into 3cm each 30g Basil leaves 2g Red chili – cut into slices 5g White sugar 5g Fish sauce 10g Salt 5g Kaffir lime leaves – cut into slices 2g

METHOD: 1. Heat coconut milk in wok, add green/red curry paste and mix well

2. Add chicken or beef and white eggplant and simmer for 5 minutes

3. Add string beans, simmer for 2 more minutes and then add kaffir lime leaves

4. Serve and garnish with red chili and basil leaves