Thai Green Curry

Ingredients:
(http://tinyurl.com/yle4pks)

• 1 tbsp olive oil
• 2 tbsp Thai green curry paste
• 1 tbsp soft dark brown sugar or palm sugar
• 1 thick stalk of lemongrass
• 2 lbs skinless, boneless chicken, cut into chunks
• 6-8 Kaffir lime leaves, torn into pieces
• 400ml/14fl oz coconut milk
• 4-6 Thai apple eggplants, cut in chunks
• 2 tbsp thin strips of krachai (wild ginger) fresh or brined
• handful of Thai pea eggplants
• handful of Thai basil
• 1 red and yellow chilly each, thinly slit length-wise
• 2 tbsp of Thai fish sauce or soy sauce
• handful of coriander, roughly chopped
• 2 green chillies, slit
• 1 tsp lime juice

Preparation:

1. Fry the Thai green curry paste with some olive oil over medium-high heat. Fry until the greenness of the paste has disappeared.
2. Add 2-3 tablespoons of coconut cream at a time. Fry until the paste absorbs the coconut cream oil.
3. Gradually increase the amount of coconut cream until all is incorporated.
4. Use the softer, fleshier part of the lemongrass. Peel away the tough outer layers with your fingers and discard. What you will uncover is a pale yellow stalk that is softer and easier to slice. Cut the bud about 2 inches from the end and discard it. Starting from the lower end (where the bulb was), make thin slices up to 2/3 of the stalk. Place the lemongrass in a chopper, and process the slices a little further.
   
5. Add the lemongrass, mix well and bring this mix to boil.
6. Add chicken, and simmer for 15-20 minutes to cook the chicken.
7. Add apple eggplants and pea eggplants.
8. Simmer for few minutes to cook the eggplants.
9. Add wild ginger (krachai) and Kaffir lime leaves.
10. Season with palm sugar and fish sauce.
11. Add a handful of Thai basil, slit green/red/yellow chillies.
12. Simmer for another minute.
13. Garnish with cilantro leaves.