Serves 4

Prep Time: 5 mins    Cook Time: 15 mins

Ingredients:

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

Method:

Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.

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.

Garnish with basil leaves. Serve with steamed rice.