350gChicken thighsskinned, boned and cut into bite sized chunks
6Kaffir lime leaves(fresh or frozen), torn
2tbspThai pea aubergines
3Thai apples or round aubergineseach sliced into 6 pieces
3Long red or green chilliessliced at an angle
Thai basil leavesa large handful, picked
First, add half of the coconut cream to a pan and place on a medium high heat. If using coconut oil, you can add a splash of coconut oil now, too.
Allow the cream to boil rigorously until it starts to become shiny and oily. When it does, add the curry paste and stir in to ‘fry out’ in the oily cream for 4 minutes on a medium heat.
When the paste smells less raw and becomes more fragrant and oil is starting to show on the surface, add the sliced chicken.
Continue to fry for 4-5 more minutes, stirring the mix regularly.
Next add the palm sugar, pea aubergines, the fish sauce and the kaffir lime leaves.
Continue to cook for 1-2 more minutes before adding the apple aubergines, the chicken stock and most (but not all) of the remaining coconut cream.
Allow the curry to simmer gently for a few minutes before adding the sliced green chillies and the remaining coconut cream.
Stir through and simmer for an extra minute before tasting to check the seasoning – it should be rich, fragrant, slightly spicy with a touch of sweetness from the coconut cream and saltiness from the fish sauce.
Finish by stirring through the Thai basil leaves and serving.