Clean the chicken breast and cut it into square pieces.
You can use fresh or preserved coconut milk.
Prepare the green chilli paste.
Prepare the big chilies
The chilies are both used for taste and also to garnish the dish. So cut the chillies both in slices and in long thin strips. After cutting the chilies place them in iced water until you have to use them. In that way they will stay crisp.
Prepare the basil
Pull the leaves off the stems of the Thai sweet basil, and arrange them on a small plate, so they are easy to use.
Prepare kaffir lime leaves
Do the same with the kaffir lime leaves.
Prepare baby corn
Cut the baby corn into small oblong pieces.
Prepare Thai eggplant
Cut the Thai egg plant in 4 as shown in the picture. Place the pieces in a bowl full of water until you use them. If they are not placed in water they will turn black.
Prepare cauliflower
Break the cauliflower head into small pieces.
Arrange all the ingredience, so the are easy to get when you need them.
Heat the frying pan and pour in half of the coconut milk.
When the coconut milk starts to boil add the green curry paste. Start adding a little in order not to get too spicy.
Then add the chicken.
Let the chicken simmer until it is well done and add the last of the coconut milk.
Then add the Thai eggplant, and stir until it is cooked.
Add the cauliflower.
Add the baby corn.
Add the Kaffir lime leaves.
Add the Thai sweet basil, keep a little of the leaves for garnish. Stir it for 3-4 minutes. If the curry is too dry add some of the soup stock/water. You can also add soup stock/bouillon cube to get more taste.You can adjust the thickness of the curry by boiling it down. If you want the curry more spicy add some more curry pase. Season with salt and sugar. Pour it into a bowl for serving.
Arrange the Chillies and some of the Thai sweet basil leaves on the top.
