Kaeng Keaw Waan Kai (Green Curry with Chiecken) (Bowen's recipe)

ingredients
    2 tablespoons       vegetable oil
    2 tablespoons       green curry paste
    1/4 teaspoons       ground roasted cumin seeds
    1/4 teaspoons       ground roasted coriander seeds
    250 grams.         coconut milk
    80 grams          chicken breast (bite-size sliced)
    2 pieces          Thai eggplant
    10 pieces.         small eggplant
    1 piece           big red chili
    1 leaf.           kaffir lime leaf (tear into small pieces)
    10 leaves.         sweet basil leaves

Seasoning
    1/2 tablespoons       palm sugar
    1/2 tablespoons       fish sauce

Garnish
    red chili (diagonally sliced)

Method:
1.   In a saucepan on a medium heat: add vegetable oil. add green curry paste, ground roasted coriander seeds and cumin seeds, stir-fry until an aroma develops.
2   add a scoop of coconut milk. allow it to immer until the oil is extracted from the coconut milk, follow by 2nd and 3rd scoop of coconut milk. simmer for a few minutes
3   add the chicken and the rest of the coconut milk. bring to the boil and add all eggplants. cook until they are cooked through.
4   add seasoning: palm sugar, fish sauce
5   add kaffir lime leaves, chilies and basil leaves, gently stir
6   garnish sliced chilies