Thai Green Curry

Bahan-bahan (4 porsi)

• 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
• 1 quantity homemade green curry paste ((Note 1))
• 2 large garlic cloves (, minced)
• 2 tsp fresh ginger (, finely grated)
• 1 tbsp lemongrass paste ((Note 2))
• 2 tbsp vegetable oil
• 1 cup (250ml) chicken or vegetable broth, low sodium
• 400 g /14oz coconut milk (, full fat (Note 4))
• 1 - 3 tsp fish sauce *
• 1 - 3 tsp white sugar *
• 1/8 tsp salt *
• 6 kaffir lime leaves (, torn in half (Note 5))
• 350 g /12 oz chicken thigh (, skinless boneless, sliced (Note 6))
• 2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
• 1 1/2 cups snow peas (, small, trimmed)
• 16 Thai basil leaves ((Note 8))
• Juice of 1/2 lime (, to taste)
• Crispy fried Asian shallots (, high recommended (Note 9))
• Thai basil or cilantro/coriander (, recommended)
• Green or red chillies slices (, optional)
• Steamed jasmine rice