Green curry soup


1. 500g chicken or beef
2. 250g eggplant or carrot
3. 50g green bean
4. 4 cups coconut milk
5. 100g Maesupen Green curry paste
6. Sweet basil leaves and fresh red chili for garnishing

Cooking instruction:

1. Heat 100g of Maesupen Gree curry paste with 2 tablespoons of oil in a wok. Add  2 cups of coconut milk. Stir to combine until boil
2. Add prepared meat and add 2 more cups of coconut milk, then stir until meat is cooked.
3. Add eggplant or carrot and green bean. Stir until cooked.
4. Garnish with sweet basil leaves and fresh red chilli.
5. Ready to serve.