2 tbsp peanut oil
2 400 ml cans coconut milk
2 tbsp fish sauce
2 tbsp palm syrup
2 finger eggplants thinly sliced (250 g)
1 cup frozen peas
700 g chicken breasts thinly sliced
1.25 cups thai basil leaves
2 tbsp lime juice
1 ½ cups jasmine rice steamed to serve
1 bunch coriander with roots attached
6 fresh long green chillies chopped (80 g)
2 tsp ground coriander
1 tsp ground cumin
2 green spring onions chopped
6 cloves garlic peeled
2 stalks lemongrass white part only, chopped
5 cm piece fresh ginger peeled, chopped
- To make curry paste, wash coriander. Dry well. Roughly chop, including stems and roots. Place in a food processor with remaining ingredients. Process to a smooth paste.
- Heat oil in a wok over a medium heat. Add paste. Cook, stirring, for 3 to 5 minutes, or until fragrant. Add milk, sauce and syrup. Bring to boil. Simmer, uncovered, for 10 minutes.
- Add eggplant, peas and chicken. Return to boil. Simmer for 7 to 8 minutes, or until chicken is cooked. Stir in 1 cup basil and lime juice.
- Serve curry with steamed rice. Sprinkle with remaining basil.