Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
1 large onion (sliced)
2 tablespoon oil
2 bay leaves
1 packet Woolworth's thai green paste
1 teaspoon ground green chilli
3 large chicken fillets (cut into medium sized cubes)
1 tin coconut cream
1 large brinjal (aubergine/eggplant)
1 tray baby corn
Juice of 1 lime
2 tablespoon fish sauce
(maizena (corn flour)- optional)
In a wok saute onion with bay leaves in oil.
Add paste and saute for a minute.
Add chicken and chillies, stir fry till just sealed.
Add coconut cream and mix in. Remove from heat.
Slice brinjal into medium sized cubes and slit corn into halves lengthwise.
In a pan char off baby corn and brinjal.
Add to curry with lime juice and fish sauce.
Allow to simmer on med-low heat for 15min.
Serve with jasmin (basmati) rice.
Notes: I added sauted mushrooms to curry as well. I don't normally. You may add sugarsnap peas to curry aswell.
I use coconut cream instead of milk. If you would like curry thicker, add 1-2 tablespoon of maizena (corn flour) to cold milk and mix in. As it simmers it will thicken.
I made 1 1⁄2 cups rice to go with curry.