CapeCook - Rustic  South African Food

 Ingredients

 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

Add all to list

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.

http://www.kloovenburg.com

Thai Green Chicken Curry - Kloovenburg

The Kloovenburg Naturally Fermented Chardonnay 2011