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CapeCook - Rustic  South African Food


2 tbs sunflower oil

2 baby eggplants, halved lengthways, cut into 2cm pieces

2-3 tbs green curry paste (see related recipe), to taste

500g skinless chicken thigh fillets, cut into 3cm pieces

2 cups (500ml) coconut cream

2 cups (500ml) chicken stock

4 kaffir lime leaves (see note), roughly torn, plus

2 finely shredded leaves to garnish

125g fresh baby corn, halved lengthways

2 tbs fish sauce

1 tbs lime juice

2 tsp grated palm sugar (see note)

Sliced red chilli & Thai basil (see note), to garnish

Steamed jasmine rice, to serve

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1. Step 1

Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.

2. Step 2

Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

3. Step 3

Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.

Thai Green Chicken Curry - Kloovenburg

The Kloovenburg Naturally Fermented Chardonnay 2011