Serves 4

Prep Time: 5 mins    Cook Time: 15 mins

Ingredients

• 1/3 cup AYAM™ Green Curry Paste
• 500g boneless chicken, diced into 2cm pieces
• 270ml AYAM™ Coconut Milk
• 1 cup water
• 100g eggplant, chopped into 2cm pieces
• 2 kaffir lime leaves, finely sliced
• Basil leaves, to garnish

Method

1. Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
2. Stir in Coconut Cream, water and bring to the boil. Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
3. Garnish with basil leaves. Serve with steamed rice.