400 g chicken breast, cut into thin strips
50 g Aroy D Brand bamboo slice
1 ½ tbsp Aroy D Brand green curry paste
1 ½ cups Aroy D Brand coconut milk
1 eggplant, sliced
2 tbsp sugar
½ red and yellow bell pepper, sliced
1 tbsp oil
8 Cock Brand kaffir lime leaves
15-20 basil leaves, chopped

1. Marinate chicken in the mixture of ¼ cup coconut milk and ½ tbsp green curry for 30-45 minutes.
2. Heat the wok with the oil; add the rest of the green curry in, stir until aroma comes out.
3. Pour 1 cup of coconut milk into the wok, bring it to boil.
4. Add kaffir lime leaves, sugar, red, yellow bell pepper and bamboo slice into the wok. Turn to medium heat, simmer for about 3 minutes.
5. Add eggplant and chicken into the wok. Turn the stove back to high heat. Cook for about 2 minutes.
6. Add the remaining coconut milk and basil leaves into the wok. Stir for 1 minute.