Introduction This dish is a dish of Central Thailand. Thai people usually cook a large pot on the festive festival, mixed with rice noodles, and the rice is also delicious.
Chicken cut, eggplant cut, green pepper, seed diced
In the hot pot, 1/2 pot of coconut milk is boiled, put in green curry sauce, saute, pour in chicken and stir fry a few times.
Inject the remaining coconut milk into the eggplant, boil it, add the fish sauce and sugar, and cook over medium heat for 3-5 minutes.
Add the red pepper slices and basil leaves and cook them.