Zubereitung

1. 1

   Slice the chicken into strips. Dice the eggplant and halve the sugar snap peas.

2. 2

   Fry the curry paste with a splash of coconut milk in a pot until it smells fragrant.

3. 3

   Pour in the rest of the coconut milk, add the chicken and eggplant and simmer until the meat is cooked through.

4. 4

   Stir in the sugar snap peas, fish sauce and palm sugar, cook briefly and finish with lime juice and Thai basil.