From The Straits Times    |

By Roy Ng, Nara Thai’s executive chef
Serves 2-3

INGREDIENTS
For the curry paste:
1 small bunch coriander
1 small bunch sweet basil
2 stalks lemongrass, chopped
1 galangal, peeled and chopped
2 shallots, roughly chopped
1 green chilli, chopped
1 red chilli, chopped
1 tsp shrimp paste
1 tbsp cooking oil
500g chicken, cut into chunks
3 cups coconut milk
1 tsp fish sauce
25g palm sugar*
6-8 Thai eggplants*, quartered
or 1 brinjal, sliced Sweet basil and sliced chillies, for garnish
*Palm sugar is available at the dried goods section in major supermarkets. Thai eggplants are green, round and the size of golf balls. They are available at the fresh produce section of the Thai Supermarket (#02-64 Golden Mile Complex).

DIRECTIONS
1 Pound or grind all the ingredients for the curry paste into a smooth mixture.
2 Heat the oil in a pot. Add the curry paste, and saute over low heat until fragrant.
3 Add the chicken and stir-fry for 3min.
4 Add the coconut milk and simmer for 20min until a layer of oil surfaces.
5 Add the fi sh sauce and palm sugar.
6 Add the eggplants, and cook for 10min. Remove from heat, garnish with sweet basil and serve hot.