Thai eggplant and chicken curry
- Place the Thai green curry paste and coconut milkor cream in a saucepan and gently bring to the boil, then turn down the heat and simmer for five minutes.
- Cut trimmed eggplant into 2cm-thick rounds and add to the coconut milk along with the cubed chicken.
- Simmer for 15 minutes or until the chicken is firm and the eggplant is tender.
- Season with fish sauce and stir in chopped coriander. Serve with steamed rice.
Tip: Choose smaller eggplants with thick stems as they are younger and will be less bitter.