Serves 4

vegetable oil
1 can green curry paste
2 cans coconut milk
1 whole chicken, chopped into small serving pieces or 1kg chicken meat, chopped
2 tbsp sugar
2-3 tbsp fish sauce
1 cup sliced apple eggplants
1 cup pea eggplants
1 handful sweet basil
4 kaffir lime leaves
6 large red and green chillies, sliced

Method:

In a large saucepan over medium flame, heat a generous tablespoon of vegetable oil.  Add curry paste.  Stir and fry until, says Oiy, it 'smells right'.  Add coconut milk, continue stirring and bring to boil.  When oil starts to appear on coconut milk, add the chicken.  Boil for about 5 minutes, add the sugar, fish sauce, eggplant, basil, kaffir lime leaves and chilli.  Continue cooking (boiling) for 2 to 3 minutes.  Serve immediately with steamed rice.