This curry is one of the signature dishes at Kaosarn. It works equally well with tofu and can be made vegetarian by omitting the fish sauce and chicken stock. You can make the paste in advance to make this a great week-night dinner everyone loves.
Heat the oil in a wok or large frying pan. Add the green curry paste and
Add the sliced chicken and stir well to coat it in the paste. Keep stirring over a medium heat until the chicken begins to colour on the outside. Pour in the rest of the coconut milk and the chicken stock or hot water, then increase the heat and bring it to the boil. Add the palm sugar and fish sauce and stir until the palm sugar melts into the curry.
Put the aubergines, bamboo shoots and pea aubergines into the curry, then reduce the heat to medium and simmer for 8–10 minutes.
Finally, stir in the torn kaffir lime leaves and the sweet basil. Scatter with strips of red chilli and serve with rice.
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