Thai Green Curry with Chicken
2 medium chicken breasts, thinly sliced
4 Thai green aubergine, topped and quartered (use local baby eggplant if unavailable)
20 pea eggplant (Thai nightshade)
24 leaves sweet basil
4 leaves kaffir lime, torn in 2
1 red chilli, thinly sliced diagonally
4 tbsp fish sauce
500ml coconut milk
40g palm sugar
1 In a medium-hot pan add the green curry paste and cook for 5 to 10 minutes to release all the flavours. Add the coconut milk and cook for a further 5 minutes. Add the Thai eggplant and pea eggplant, kaffir lime and red chilli.
2 Add the chicken to the sauce, but do not boil otherwise it will go tough.
3 Add the fish sauce and palm sugar and cook until the sugar has dissolved.
4 Just before serving, add the basil and accompany with steamed rice.