INGREDIENTS

water 10 Bowl

Boiled Ramen 200 gram

sesame oil 1 teaspoon

eggplant 2 child

sea ​​salt 1/2 teaspoon

vegetable oil 1 tablespoon

Green Curry Paste 3 tablespoon

coconut milk 3 Bowl

sliced ​​chicken breast 1/4 Bowl

torn kaffir lime leaves 3 blade

coconut sugar 1 tablespoon

fish sauce 1 tablespoon

basil 1/4 Bowl

red bell pepper, sliced 1 grain

basil for garnish

METHOD

1. Boil water in a pot over high heat until it boils. Add ramen noodles and blanch for 1 minute or until cooked while stirring. Scoop up the ramen noodles and wash them through cold water. Set aside to drain. Mix with sesame oil, put in a bowl and prepare. Cut the eggplant into 6 parts, soak in water mixed with sea salt to prevent the eggplant from turning black. Set aside.

2. Heat the oil pan on low heat. Add green curry paste and stir until fragrant. Add ½ cup coconut milk and stir until the coconut milk is oily. ฉhicken meat and kaffir lime leaves Stir-fry until the chicken is cooked. add the remaining coconut milk Accelerate to medium heat enough to boil. add eggplant Season with sugar and fish sauce, reduce to low heat, simmer for 10 minutes, add boiled ramen noodles, basil leaves and red chilli, stir well, turn off the heat.

3. Arrange in a bowl, decorate with basil tops and serve.