Ingredients

• 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)

Preparation

1. Heat oil in a wok over high heat, add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
2. 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.
3. 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.
4. 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.