2 tbsp oil
1 kg chicken thigh fillets, cut into 4 cm cubes
1 cup pea eggplants
⅓ cup Thai green curry paste
400 ml can coconut cream
1 cup chicken stock or water
2 tbsp fish sauce
3 tsp grated palm sugar or brown sugar
1 tbsp lime juice
4 kaffir lime leaves
125 g packet baby corn, halved lengthways
1 cup steamed jasmine rice, to serve
⅓ cup small Thai basil leaves, to serve
- Heat ½ of the oil in a large deep frying pan or wok over a medium-high heat. Add ½ of the chicken and cook for 8 minutes or until browned on all sides. Transfer to a bowl. Add remaining oil and chicken and repeat browning. Return cooked chicken to pan.
- Add eggplant and curry paste to chicken and stir until well combined. Cook for 2 minutes or until aromatic.
- Add coconut cream, chicken stock or water, fish sauce, palm sugar, lime juice and lime leaves. Stir until combined and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until chicken is very tender and sauce has thickened. Add baby corn and cook for 2 minutes or until just tender. Spoon rice onto serving plates. Top with curry and Thai basil leaves and serve.