1. To make the basil paste, put Thai basil leaves and vegetable oil into a chopper for a few seconds.
2. Chop the Thai basil leaves until they are small and fine. (The best is to use a mortar & pestle grinding the Thai basil leaves.)
Preparation:
3. After that, wash and cut red bell pepper into strips.
4. Next, wash and cut Thai eggplants.
Preparation:
5. Cut chicken thighs into strips.
6. Turn on medium small fire, pour vegetable oil into the non-stick pan. Add green curry paste and the basil paste from step 1 & 2. Then, stir fry them a little bit.
Cooking:
7. The following, add the chicken thighs and stir fry them a little bit.
8. After, add the Thai eggplants and stir fry a little bit.
Cooking:
9. Add bamboo shoots and stir fry a little bit.
10. The next step, add brown sugar and fish sauce. Stir fry them.
Cooking:
11. Pour coconut milk into the curry. Mix them well.
12. Then, add kaffir lime leaves. Stir them and let it simmer for a minute or 2.
Cooking:
13. Lastly, add the red bell pepper and stir them a little bit.