Thai Green Curry

Ingredients

2 tablespoons Olive Oil orvegetable 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) Real Stock Chicken
 4 kaffir lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish
 1 tablespoon lime juice
 2 teaspoons grated palm sugar
 Sliced green chilli or Thai basil, to garnish

How To make

Heat oil in a wok or deep frypan over high heat.
Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and bring to the boil, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked . Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
Garnish with green chilli, or Thai basil. Serve with steamed rice.