Green Curry Paste.
A thick paste with green / brown colour.
Add 200 g of fresh meat and contine cooking.
Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.
Add one and a half tsp sugar. Taste and season as required.
Serve with vermicelli or cooked rice.
For a milder flavour, only half of the portion of curry paste should be used.
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