Chicken And Coconut Curry

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Preparation Time 10 minutes Cooking Time 15 minutes Ingredients (serves 4) 2 x 270ml cans Ayam coconut cream 2-3 tbs Thai green curry paste* * 3 (200g) small Japanese or Lebanese eggplant, cut into 1cm rounds 750g chicken thigh fillets, cut into 2cm-wide strips 4 kaffir lime leaves, torn 1 carrot, halved lengthways, sliced diagonally 230g can sliced bamboo shoots, drained, rinsed 1 1/2 tbs fish sauce 1 1/2 tbs grated palm sugar or brown sugar 1/4 cup Thai basil leaves 1 long red chilli, sliced diagonally Steamed jasmine rice, to serve Method Pour 1/3 cup coconut cream into a wok and stir over medium heat until separated and oily looking. Add curry paste and stir for 2-3 minutes or until fragrant. Add eggplant and cook for 1 minute. Add chicken, lime leaves, carrot, bamboo shoots, fish sauce, sugar, remaining coconut cream and 3/4 cup water and bring to a simmer. Reduce heat to low-medium and simmer gently for 10 minutes or until chicken and vegetables are tender. Serve curry scattered with basil and chilli, on top of steamed jasmine rice. Notes & tips* One of the best Thai green curry pastes available is the Mae Ploy brand, available in 50g sachets from Woolworths and in large tubs from Asian food stores. Using 2 tbs of this paste provides your curry with a mild to medium level of heat. For a hotter curry, increase the amount to 3 tbs.