Cook Book Recipe

Ingredients

500g-eggplant cut into 2 cm cube
¼-cup (60ml) peanut oil
500g-chicken beast fillets cut into 2 cm cubes
4-spring onion, chopped
2-1/2 tablespoons red curry paste
1-cup (250ml) coconut cream
½-cup (125ml) chicken stock
4-kaffir lime leaves, shredded
3-teaspoons grated palm sugar
2-tablespoon fish sauce
2-tablespoons fresh Vietnamese mint leaves

Procedure

1. Place the eggplant in a shallow bowl and sprinkle with salt. Leave for 30 minutes, then rinse and drain thoroughly
2. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 4 minutes, or until browned. Remove. Add another tablespoon oil and rest of the chicken and stir-fry. Remove. Heat the remaining oil, add the eggplant and spring onion, and stir-fry for 3-4 minutes
3. Return the chicken to the wok, and add the curry paste. Cook, stirring, over high heat for 1 minute, or until fragrant. Add the coconut cream, stock lie leaves, palm sugar and fish sauce, and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the eggplant and chicken are tender and cooked through
4. Season to taste with salt and scatter the Vietnamese mint leaves over the top. Serve with boiled rice