Unlike the usual style, the chicken is first seasoned with fish sauce, a touch of ginger juice, some sesame oil and lemongrass, and then grilled until slightly charred with score lines to boot. The green curry features a heady mix of spices beautifully melded with the subtle heat of green chillies, and Thai eggplant and pea aubergine. Love how the dish is finished with drizzles of coconut milk and generous bouquet of Thai basil...adds a gorgeous sweetness to the mix. Ok, that's all.