-
30
ml
(2 Tbsp) sunflower oil
-
2
baby eggplants, halved lengthways, cut into 2cm pieces
-
45
g
(3 Tbsp) green curry paste (see related recipe), to taste
-
500
g
500g (1 ¼ lb) skinless chicken thigh fillets, cut into 3cm pieces
-
500
ml
(2 cups) coconut cream
-
500
ml
(2 cups) chicken stock
-
4
kaffir lime leaves (Sliced)
-
125
g
(¼ lb) fresh baby corn
-
30
ml
(2 Tbsp) fish sauce
-
15
ml
(1 Tbsp) lime juice
-
10
g
(2 tsp) palm sugar
-
2
red chili (sliced for garnish)
-
8
leaves
Thai basil (garnish)
- Heat oil in a wok over high heat, add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
- Add curry paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared.
- Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for 5 minutes until chicken is cooked.
- Add fish sauce, lime juice and sugar and heat through for 1 minute. Garnish with red chilli, lime leaves and Thai basil. Serve with steamed rice.