- 1 tin coconut milk
- 2 T curry paste
- 125 g baby brinjals
- selected main ingredient of your choice. Meat, poultry or seafood
- 1/2 cup shelled peas
- 2 kaffir lime leaves, torn or crumbled
- 1 T fish sauce
- 1 T palm or brown sugar
- 1 handful fresh basil leaves, shredded
- 1 chilli. thinly sliced
- Steamed jasmine rice, to serve
For our simple slideshow on how to make Thai curry, click the link: Thai curry slideshow
Don’t shake the tin of coconut milk before opening so as not to disturb the layer of rich cream on the top. Spoon the cream into a medium saucepan and heat over a medium to high heat. Reduce cream until smooth and bubbly.
Add 2 tablespoons curry paste to the cream. Stir well to combine and fry for a few minutes until fragrant. Stir cream if it starts to brown around the edges.
Pour in the remaining coconut milk. Mix well until smooth. Bring to a boil.
Add 125g baby aubergines, cut in halves or quarters or 1 long Asian aubergine, cut into bite-size chunks, and simmer for about 5 minutes until tender. Add 250g – 300g of the selected main ingredient, such as:
bite-size strips of chicken, pork or steak
small cubes of fish or shelled prawns
thinly sliced pan-fried duck breast or chopped roast duck
prepared vegetables (any mix of sliced baby corn, small cauliflower florets, sliced, trimmed green beans, shredded Chinese cabbage, baby spinach leaves).
Simmer for a few minutes or until cooked. Stir in 1/2 cup shelled peas and 2 kaffir lime leaves, torn or crumbled, 1 tablespoon fish sauce and 1 teaspoon palm or brown sugar. Taste to check that it is slightly sweet and salty.
Lastly stir in a handful of shredded fresh basil leaves. Sprinkle with thinly sliced fresh chilli. Serve with plain steamed jasmine rice.
Cook's note: Thai sweet basil has a strong aniseed or liquorice flavour and fragrance. It’s very different to the sweet basil in our supermarkets. Substitute dried kaffir lime leaves for fresh ones. Simply crumble into the sauce.