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Thai Green Chicken Curry

Ingredients

• 2 tablespoons sunflower oil
• 2 baby eggplants, halved lengthways, cut into 2cm pieces
• 2-3 tablespoons green curry paste (see related recipe), to taste
• 500g skinless chicken thigh fillets, cut into 3cm pieces
• 2 cups (500ml) coconut cream
• 2 cups (500ml) Massel chicken style liquid stock
• 4 kaffir lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish
• 125g fresh baby corn, halved lengthways
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 teaspoons grated palm sugar (see note)
• Sliced red chilli & Thai basil (see note), to garnish
• Steamed jasmine rice, to serve

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