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| Herbs fresh from the garden |
Ingredients
500g chicken fillet (washed, dried & cut into bite-sized slices)
1 C marble-sized baby eggplant or 1 standard eggplant.
Paste
1 large bunch of Thai basil leaves (discard stems, wash & dry leaves)
3 Kaffir lime leaves, washed & sliced smaller
2 serai, use bottom 5" only, sliced
3 green chillies, sliced
1 tsp coriander seeds (or 1/2 tsp ground)
1 knob of ginger, sliced
5 cloves of garic, peeled
1T cooking oil
Seasoning
100 ml santan
100 ml stock (water + 1 tsp chicken stock)
2T fish sauce
1T light soya sauce
Method
Process paste ingredients finely.
Heat 1 T oil in a pan. Fry paste for 1 - 2 minutes till fragrant.
Add chicken pieces and fry till cooked.
Add seasoning ingredients and bring to a boil.
Add eggplant and cook another few minutes till eggplant is cooked.
Adjust seasoning (add a little more fish sauce if not salty enough).
Serve with steamed white rice.
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