Prep Time: 5 mins Cook Time: 15 mins
- 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
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.