Thai chicken and eggplant yellow curry

Step 1

For the paste, place all ingredients in a food processor and whiz to a coarse paste. (Alternatively, pound using a mortar and pestle). Paste will keep covered and refrigerated for up to 5 days and frozen for up to 3 months.

Step 2

To make the curry, heat 1 tbs oil in a deep frypan with a lid or a wok over medium-high heat.

Step 3

Working in batches, add half the chicken and cook, turning halfway, for 4 minutes or until golden. Remove and set aside, leaving oil in pan. Add remaining chicken and repeat.

Step 4

Wipe out pan with paper towel and add remaining 1 tbs oil. Add curry paste and cook, stirring, for 2 minutes or until slightly darkened and very fragrant.

Step 5

Return the chicken and any resting juices to the pan with the palm sugar, fish sauce and lime juice. Bring to a simmer, then add coconut milk. Reduce heat to low and cook, covered, for 10 minutes.

Step 6

Add eggplants, then cover and cook for a further 10 minutes or until chicken is cooked through and eggplants are just tender. Remove from the heat and set aside for 5 minutes to cool slightly.

Step 7

Place curry in a serving dish and top with basil and coriander, then scatter over chilli and kaffir lime leaves. Serve with rice topped with shallots, plus lime wedges to squeeze over.