2 tablespoons vegetable oil
3 tablespoons green curry paste
100ml coconut cream
500g chicken thighs, finely sliced
4cm piece ginger, peeled, sliced into batons.
1 x 400ml can coconut milk
300ml chicken stock
3 tablespoons fish sauce
1 tablespoon grated palm sugar
1 medium eggplant, diced
4 spring onions, sliced
1 red capsicum, diced
6 kar lime leaves, very thinly sliced
1 packet your choice of Supreme Foods Roti.
Thai basil, sliced red chilli and steamed rice to serve
Heat vegetable oil in a wok. Add the curry paste and cook for 2 minutes. Add coconut
cream, chicken and ginger, cook for 2-3 minutes.
Stir through the coconut milk, chicken stock, fish sauce, and palm sugar. Simmer for 5
minutes. Add the eggplant, spring onions and capsicum and cook for 5 minutes.
Stir through the lime leaves. Garnish with the basil and chilli and serve.