• 2 tsp garlic cloves, minced
• 2 tsp ginger, finely grated
• 1 tbsp lemongrass paste (or finely minced lemongrass)
• 2 tbsp vegetable oil
• 1 cup chicken or vegetable stock, low sodium
• 400g coconut milk, full fat
• 1 tsp fish sauce
• 1 tsp white sugar
• 3 kaffir lime leaves, thinly sliced
• 350g chicken thigh, skinless boneless, sliced
• 1 eggplant
• 1 cup frozen peas
• 16 Thai basil leaves (or regular basil)
• Juice of ½ lime, to taste
• Crispy fried shallots, to garnish
• Thai basil or coriander, to garnish
• Green or red chilli slices, optional Steamed rice
METHOD
Heat oil in a heavy-based skillet or pot over medium-high heat.
Add curry paste, garlic, ginger and lemongrass, and cook for two to three minutes.
Add chicken broth and coconut milk, mix to dissolve paste.
Add one teaspoon fish sauce, one teaspoon sugar and kaffir lime leaves.
Mix and bring to a simmer.
Add chicken, stir, then lower heat to medium so it’s bubbling gently. Cook for 10 minutes.
Add eggplant, cook for five minutes until soft.
Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
Add peas, cook for five minutes, then stir through basil and lime juice.
Sauce should have reduced but will still be on the thin side, not thick — that’s how it should be.
Serve curry over rice with garnishes of your choice.
