Recipe Cook Time
Heat oil in wok. Add garlic. Saute till fragrant. Add curry paste and saute for 2 minutes.
Add chicken. Saute till 25 percent cooked. Add coconut milk (thin). Mix well.
Bring to boil. Reduce heat and add onion, aubergines, pea aubergines, bamboo shoot and stock.
Season with fish sauce, salt, sugar, lemon juice. Add red chilly, thai ginger, lime leaf torn and lemon grass.
Adjust the seasoning and finish with basil leaves.