Green curry with fish ball (kaeng keaw wan luk chin pla klay)

Ingredients

• ¼ cup green curry paste
• 350 g Clown Knifefish ball
• 1 ¼ cups coconut milk
• ¼ cup thai basil leaves
• 2 eggplants, cut into small pieces.
• ½ cup chicken stock
• 2 tablespoons palm sugar
• 3 tablespoons fish sauce
• 2 red chilies, sliced diagonally
• 4 kaffir lime leaves
• 1 g Slide Tumicuni (Kra CHai Soi)

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Preparation

• Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.
• Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant.
• Add the Clown Knifefish ball and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.
• Cook over medium heat until the chicken is cooked and eggplant is tender.
  
• Add kaffir lime leaves and Thai basil. Transfer mixture to a larger pot to a boil.
• Remove from heat and adjust the seasoning and transfer to a serving bowl.

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