Red Thai Curry with Chicken, Bok Choi and Jasmin Rice - Sherry Recipes | Sandeman

Ingredients

• 400 g of jasmin rice
• 600 ml of water
• 400 ml of coconut cream
• 100 ml of vegetable oil
• 250 ml of coconut milk
• 6 kaffir leaves, crushed
• 2 chili peppers, sliced in strips
• 6 tablespoons of palm sugar
• 300 g of skinned chicken breast, cut in cubes
• 2 Japanese eggplants (can be ordinary ones), sliced and grilled
• 2 bok choi cabbages, sliced in the diagonal
• 4 tablespoons of nan pla (Thai fish sauce)
• 4 tablespoons of lime juice
• 2 tablespoons of fresh coriander leaves, sliced in strips