Ingredients Serve 4.

2*270 cans coconut curry

3 tbsp thai green curry paste

200ml small japaneise or lebanise

Eggplant cut into 1cm rounds

750gr chicken tights fillets cut into 2cm wide stripe .

4 kaffir lime leaves torn

1 carrot halved lenghtwise sliced

230gr can sliced bamboo diagonally drained raised .

One and one half fish sauce

1 long red chilli sliced diagonally

One and one half greted palm sugar or brown sugar

¼ hai basil leaves .

1 long red chilli sliced diagonally steamed

Rice to serve .

Method

Pour 1/3 cup coconut cream into a wok & stir over medium high heat until seperated and oily looking .

Add curry paste and stir for 3 minutes & cook .

Add eggplants , lime leaves, carrot, bamboo shoots, fish sauce, sugar remaining coconut cream and ¾ cup water & bring to a simmer .

Reduce heat to low & simmer gently for 10 minutes or until chicken & vegtables are tender . Serve curry scattered with basil & chilli on top of steamed jasmine rice .

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