Thai Green Chicken Curry

400g Chicken thin strips
1 tablespoon vegetable oil
1 heaped tablespoon Thai green curry paste
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
4 kaffir lime leaves torn
1 large hand full of Thai basil leaves
5 large Thai aubergine, cut into quarters
20-30 Thai pea aubergines
400ml coconut milk
1 small handful of bamboo shoots
6 baby corns sliced length ways


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METHOD

1. Heat oil in wok/pan
2. Fry curry paste until aromatic (4-5minutes)
3. Add coconut milk, bring to the boil dissolving in the paste
4. Reduce heat to simmer
5. Season with lime juice, fish sauce and palm sugar
6. Add both types of aubergines (10 minutes)
7. Add chicken strips, cook through in the curry (10 minutes) (DO NOT BOIL)
8. Add baby corn and bamboo and basil (4 minutes)
9. Serve with Thai rice and garnish with sliced red chillies