Green Curry With Chicken

Ingredients

• 2 cups (500 ml) canned Thai coconut milk*
• 1/4 cup (70 g) green curry paste
• 1 1/2 cups (375 ml) chicken stock
• 2 cups (265 g) peeled and cubed sweet potatoes
• 4 slices galangal
• 1 teaspoon dried Thai shrimp paste, roasted** (kapi), or Asian fish sauce
• 3 stalks lemongrass
• 3/4 cup (85 g) pea eggplants
• 8 Thai eggplants, quartered
• 2 skinless chicken breast filets, cut into bite-size pieces
• 3 red chiles, slivered, plus additional for garnish
• 2 cups (300 g) diced pineapple
• 1 cup (15 g) loosely packed basil leaves

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