Ingredients – Serves 4
1⁄3 cup coconut cream
3 tablespoons green curry paste
1 stalk lemongrass, tough outer leaves removed and tender white section finely sliced
700g chicken thigh fillets, cut into bite size pieces – you can use breast but I find thai fillets more tender and flavourful
2 tablespoons palm sugar
3 tablespoons fish sauce
Juice of 1 lime
1 x 400ml can coconut milk
6 kaffir lime leaves, torn in half to release their aroma
3 Japanese eggplant, cut into 1 inch slices
10 baby corn
Fresh Thai basil leaves
finely sliced green chillies
Place the coconut cream in a wok or saucepan over medium heat and add the curry paste and sliced lemongrass. Cook, stirring until the curry paste starts to release oil and has become very fragrant. This should take about 5-8 minutes but be careful to not scorch the paste, lower the heat if it looks like it’s cooking too fiercely. Add the chicken and stir to coat it well in the paste and cook until it’s just changed colour. Add all the other ingredients except the eggplant and corn and bring to the boil. Reduce the heat to a low simmer and cook uncovered for 20 minutes.
Add the lime leaves, eggplant and baby corm and cook for a further 15-20 minutes. If the sauce looks like it has reduced too much then cover it for the final stage of cooking, you can also add some hot chicken stock if you like it looser. Just before serving check the seasoning and add more lime juice, sugar or fish sauce to create a good balance of flavours. Serve with steamed jasmine rice and garnish with fresh thai basil leaves and finely sliced green chillies.