Thai Green Curry Chicken

Ingredients

• 3½ tbsp AYAM™ Thai Green Curry Paste
• 270ml can AYAM™ Coconut Cream
• 500g boneless chicken, diced into 2cm pieces
• 1 cup water
• 100g eggplant, chopped into 2cm pieces
• 2 kaffir lime leaves, finely sliced
• Basil leaves, to garnish
• SIZZLE: Heat a wok or pan over medium-high heat.
• BROWN: Add curry paste and chicken, stir-fry for 2-3 minutes. Stir in coconut cream, water and bring to a boil.
• SIMMER: Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 minutes until the chicken and eggplant are cooked.
• FINISH: Stir well and heat through.
• SERVE: Garnish with basil leaves. Serve with steamed rice.