Direction: Heat 2 tbsp. oil or creamy coconut milk in a pan. Add 50g.
Green Curry Paste, 1tsp. palm sugar and stir until mixed well. Add 250 g. your favorite meat and stir until cooked. Add 2 cups of coconut milk. Simmer until meat is tender. Add egg-plants, kaffir leaves, fish sauce (to your taste). Garnish with basil leaves and fresh chili. (serve 4)