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Chicken broth in japanese curry. Add remaining coconut milk bring to a boil add eggplant and cook at a simmer covered until chicken and eggplant are completely cooked. Mix in the eggplant and cook for another 2min. Stir in the coconut milk brown sugar fish sauce and lime leaves.
Creamy coconut chicken curry with eggplant. Stir in fish sauce and lime leaves. Bring to a simmer and cook uncovered for 20min.
Cook for about 4 minutes until the chicken has changed color and firmed up. Cook at a low simmer for 5 minutes. A glorious green bowl of sweet and spice the chicken and eggplant green curry is guaranteed to satiate your palette.
Once the oil is warm add the curry paste and cook for 1min. Add the chicken and cook stirring occasionally for 5min. Add chicken and stir to coat well.
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