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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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