date:Jun 25, 2014
Ingredients
2 tablespoons sunflower 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) chicken stock
4 kaffir lime leaves (see note), roughly torn, plus
2 finely shredded leaves to garnish
125g fresh baby corn, halved lengthways
2 tablespoons fish sauce
1 tablespoon lime juice
2 teaspoons grated palm sugar (see note)