2 tablespoons green curry paste (gaeng kiew wan paste)
600g skinless chicken thigh meat, sliced
225ml coconut cream
1L coconut milk
4 to 5 leaves kaffir lime leaves
2 teaspoons palm sugar
2 to 3 tablespoons fish sauce
5 Thai aubergines, quartered
2 large red Thai chillies (prik chee fah), sliced diagonally
1 handful sweet basil leaves
Method Prep:15min › Cook:20min › Ready in:35min
Place a thick-bottomed pan over a medium heat and heat up the oil. Add the green curry paste and fry (you can add a little bit of coconut cream to ensure it stays smooth). Cook over medium-low heat until fragrant and the colour turns intensely green (about one minute).
Increase the heat and add all the sliced chicken pieces. Stir to cover each piece of the chicken with the curry paste and to seal in the juices. The chicken does not have to be cooked through.
Add all of the coconut cream and coconut milk. Stir to mix. While waiting for it to come to the boil, tear the kaffir lime leaves over the curry and add to the mixture. After it comes to the boil, add the palm sugar. Taste the curry; it should taste slightly sweet, but not overpoweringly so. Balance the flavour with the fish sauce and taste again. Now, the curry should taste well-rounded: salty with an underlying sweetness.
Add the aubergines and allow to cook for about two minutes. Check the seasoning again before adding the chillies. Stir to mix.
Before serving, turn the heat off and toss in the sweet basil leaves. Stir to infuse the curry with their fragrance. By this time, the flavour profile should be multilayered: salty, creamy, sweet, pungent from the curry paste, and finally a different kind of sweetness from the sweet basil leaves.
Spoon into a bowl and serve with steamed rice.
The amount of paste used has to be adjusted depending on the saltiness of the particular paste. Consequently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar.