Thai green chicken curry

Ingredients (serves 4)

• 2 tbs sunflower oil
• 2 baby eggplants, halved lengthways, cut into 2cm pieces
• 2-3 tbs 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) chicken stock
• 4 kaffir lime leaves (see note), roughly torn, plus
• 2 finely shredded leaves to garnish
• 125g fresh baby corn, halved lengthways
• 2 tbs fish sauce
• 1 tbs lime juice
• 2 tsp grated palm sugar (see note)
• Sliced red chilli & Thai basil (see note), to garnish
• Steamed jasmine rice, to serve

Method

1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
2. 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 corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
3. Garnish with red chilli, extra lime leaves and Thai basil.
   Serve with steamed rice.