we have food at home.

~ingredients: 

• 1 can coconut milk
• 3 tbsp green curry paste
• 3 cloves garlic (minced)
• 1 tbsp lemongrass (minced)
• 1 bunch lemongrass stems (2 inch pieces, tied with twine)
• 1 cup water
• 2-3 chicken thighs (1 inch cubes)
• 2 tbsp sugar 
• 1 tsp fish sauce 
• 1 small eggplant (sliced)
• 1/2 red bell pepper (sliced)
• 1/2 green bell pepper (sliced)
• 1/2 can bamboo shoots
• 1/2 can baby corn
• 1 cup thai basil leaves 
• 3 birds eye chilies (de-seeded and sliced) 

~instructions: 

1. Heat a deep pan over medium-low heat. Add oil once hot. 
2. After the oil has heated up, add in the curry paste, garlic, and lemongrass. Sauté for 1-2 minutes, until fragrant. 
3. Pour in a can of coconut milk and stir continuously until the green curry paste has dissolved. Then, stir in sugar and fish sauce.
4. Add in 1 cup of water, followed by the chicken thighs, along with the bundle of lemon grass stems. Let the mixture come to a boil before lowering the heat to a simmer and let the chicken cook in the green curry sauce for 10 minutes, or until cooked. 
5. Once the chicken is cooked, add in the eggplant, bell pepper, bamboo shoots, and baby corn. 
6. Cook the veggies for another 5 minutes in the curry, or until the eggplant is soft. Feel free to cover with a lid for quicker cooking time. 
7. Once the eggplant is soft enough for a fork to pierce through, taste the curry and adjust seasoning as needed. 
8. Add the birds eye chilies, and the thai basil leaves and stir until wilted. Turn off the fire. 
9. Serve the curry with rice, and enjoy!