• 1½ tablespoons sunflower oil
  • 2–3 tablespoons Red Curry Paste
  • 475 g (15 oz) skinless chicken fillets, thinly sliced
  • 250 ml (8 fl oz) can coconut milk, shaken well
  • 200 ml (7 fl oz) chicken stock
  • 200 g (7 oz) Thai aubergines
  • 2½–3 tablespoons fish sauce
  • 25 g (1 oz) palm or coconut sugar
  • 5 kaffir lime leaves, torn in half
  • Thai sweet basil leaves, to garnish

Heat the oil in a wok or large frying pan and stir-fry the curry paste over a medium heat for 2 minutes or until it is fragrant.

Add the chicken and stir-fry for 2–3 minutes. Add the coconut milk, stock, aubergines, fish sauce, sugar and kaffir lime leaves and cook for 5–7 minutes.

Spoon into a serving bowl, garnish with Thai sweet basil leaves and serve immediately.

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