Yield: serves 2
Preparation time: 15 mins
Cooking time: 40 mins

Ingredients

• 250gm of jasmine rice (precooked)
• 200gm boneless chicken pieces
• 50gm thai curry paste*
• 3 tbsp vegetable oil
• 400ml coconut milk
• 50gm chopped eggplant
• ½ tbsp fish sauce
• 2 tsp Sprig’s malacca spice blend
• ½ cup boiling water
• 2 chopped green chillies
• Basil leaves
• Kaffir lime leaves

Directions

• Prepare a bowl of hot boiling water, enough to immerse the entire packet of jasmine rice.
• Switch off the gas, and let the packet rest immersed in the boiling water for about 5 minutes.
• For the gravy chop the eggplants into small cubes.
• Heat 3 tbsp vegetable oil.
• Add the coconut milk and stir for a few minutes.
• Add the curry paste and keep stirring till the oil leaves from the top.
• Add Sprig’s malacca spice blend and stir for another 2 minutes.
• Add the chicken and let it cook for about 5 minutes.
• Add the chopped eggplants.
• Add the fish sauce and sugar.
• Add ½ cup of boiling water to the cooking gravy. Let it simmer.
• Add a few kaffir lime leaves and basil.
• Once the chicken is cooked, take it off the gas.
• Serve the curry with hot jasmine rice, garnish it with basil leaves and enjoy your thai meal!

Recipe and image courtesy of designedbite.com