Curried chicken & baby aubergines - Kindee
Thai food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thekindeeco.com.
Ingredients
- Sunflower oil 1½ tbsp
- Kin Dee Red Curry Paste 2-3 tbsp
- Skinless chicken fillets, thinly sliced 475 g
- Kin Dee Coconut Milk, shaken well 250 ml
- Chicken stock 200 ml
- Thai aubergines 200 g
- Kin Dee Fish Sauce 2½-3 tbsp
- Palm or coconut sugar 25 g
- Kaffir lime leaves, torn in half 5
- Thai sweet basil leaves as needed, to garnish
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