Red curry with chicken

1.Put cooking oil in a wok and add red curry paste, stir vigorously until fragant

2.Add coconut cream to mix and stir until oil separates

3.Put the chicken and stir-fry for 1-2 minutes until the chicken change color to white.

4.Add coconut milk, effplants and pea eggplants, wait until boiling and add palm sugar, and fish sauce.

5.Then add kaffir lime leaves, basil leaves and red chili. Boil for 5 minutes and then serve in a bowl. (Taste before serving)