Panang Gai

Takes 20 minutes | Serves 4 |

Ingredients

400 g chicken
3 tablespoons panang curry paste
2 tablespoons fish sauce
1 can coconut milk
3 tablespoons palm sugar
6 leaves kaffir lime leaves
1 tablespoon Thai garlic
10 leaves Thai sweet basil
200 g small eggplants
2 chillies large red Thai chillies

Steps

• Cut the chicken into edible chunks (about 1 inch). Shred both the kaffir lime leaves and the basil leaves, making sure the basil leaves are shredded quite fine.
• Heat half the coconut milk in a wok till the oil appears on the surface. Then add the curry paste and stir continuously till the red oil separates.
• Add the chicken and cook for about five minutes till it's done. Then add the remaining ingredients (apart from kaffir leaves and basil leaves) and stir well. Simmer for about fifteen minutes.
• Add the shredded kaffir lime leaves and basil leaves and stir fry for a couple of minutes.
• Garnish with sliced red chillies. Serve hot accompanied by Thai jasmine rice.