Recipe

Ingredients

Preparation time 5 minutes
Cooking time 10-12 minutes
■ Ingredients
Sunflower oil	1½ tbsp
Kin Dee Red Curry Paste	2-3 tbsp
Skinless chicken fillets, thinly sliced	475 g
Kin Dee Coconut Milk, shaken well	250 ml
Chicken stock	200 ml
Thai aubergines	200 g
Kin Dee Fish Sauce	2½-3 tbsp
Palm or coconut sugar	25 g
Kaffir lime leaves, torn in half	5
Thai sweet basil leaves	as needed, to garnish
■ Instructions
1. 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.
2. 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.
3. Spoon into a serving bowl, garnish with Thai sweet basil leaves and serve immediately.
4. For homemade red curry paste, stem, deseed and roughly chop 3-4 dried long red chilies and soak them in hot water for 3-4 minutes, then drain.
5. Pound or blend them with a 12 cm (5 inch) stalk of finely sliced lemon grass, a 2.5 cm (1 inch) piece of scraped and finely sliced galangal, 4 chopped garlic cloves, 3 chopped shallots, 3-4 chopped coriander roots and stalks, 3 sliced kaffir lime leaves, 1 teaspoon shrimp paste and 1 teaspoon ground coriander. Continue until the mixture forms a paste.
You can omit the shrimp paste for a vegetarian version. Use this quantity of curry paste to cook curries that serve 4 people.