Method

1. Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
2. Stir in Coconut Cream, water and bring to the boil.
3. Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
4. Garnish with basil leaves. Serve with steamed rice.