- 1 jar (210gm) Valcom Authentic Thai Green Curry Paste1 tbsp peanut or olive oil1 brown onion, diced4 garlic cloves, crushed or chopped1kg chicken thighs or breasts, thickly diced (~2cm)10 kaffir lime leaves2 tins (800mls) coconut cream10 baby eggplants, cut in to rounds250mls water 4-6 red and green chillies (how many depends on your own preference/taste), diced3 tbs fish sauce4 tsp raw sugar
- 1. Lightly fry onion and garlic in oil in a large pot on medium heat. 2. Add Valcom curry paste to pot and allow to bubble a bit.3. Add diced chicken to pot and brown, stir to coat with the curry paste.4. Add coconut cream, eggplants, water, chillies, fish sauce, and sugar. Stir to combine and make sure eggplants are mostly covered by fluid (dont need to be completely submerged, this will happen over cooking time). 5. Cover with a lid and allow to simmer for approx 25-30mins, check it intermittently to ensure it isnt boiling heavily (this will cause separation). 6. Serve with your choice of rice (we like brown or medium grain).
Brands and product used
- Valcom - Curry Paste Green
- Squid Brand - Premium Fish Sauce