CapeCook
CapeCook -
Ingredients
2 tbs sunflower oil
2 baby eggplants, halved lengthways, cut into 2cm pieces
2-
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
Add to my Shopping List1. Step 1
Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-
2. Step 2
Add paste to wok and stir briefly. Add chicken and stir-
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 -
The Kloovenburg Naturally Fermented Chardonnay 2011