date:Jun 25, 2014
Sliced red chilli Thai basil (see note), to garnish
Steamed SunRice Jasmine Fragrant Rice, to serve
Method
1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
2. Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer