Making your own curry paste from scratch is worth the effort, but this recipe is just as easily made with a good-quality, store-bought paste.
2 tbsp vegetable oil
3 tbsp green curry paste
2 tbsp fish sauce
1 tbsp caster sugar
3 kaffir lime leaves, crushed
2 cups water
200g raw chicken breast, thinly sliced
2 tbsp pea eggplants, or 6 Thai eggplants, halved
6 cherry tomatoes, halved
100g tinned bamboo shoots, washed and shredded
6 fresh holy basil leaves
In a medium pan, heat oil over medium heat. Add curry paste and fry, stirring for a few minutes until paste is fragrant.
Add fish sauce, caster sugar, kaffir lime leaves and water, and simmer for 10 minutes.
Add chicken, eggplant and tomato and simmer gently. The chicken will only take a few moments to cook.
Fold through bamboo shoots and spoon into a bowl. Top with basil leaves, and serve with steamed jasmine rice.