1/4 cup coconut cream (thick santan)
2 Tb green curry paste (bought)
350 gm chicken pieces
13/4 cups coconut milk (thin santan)
21/2 Tb fish sauce
1 Tb palm sugar
350 gm eggplant, diced or Thai eggplant
50g galangal, julienned
7 kaffir lime leaves
a handful of Thai basil
red chillies for garnish
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown on the edges. Add the curry paste, stir well to combine and cook until fragrant.
Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.
Add the eggplants and cook, stirring occasionally for about 5 minutes or until the eggplants are cooked. Add the galangal and kaffir lime leaves. Taste, and then adjust the seasoning if necessary. Spoon into a serving bowl and sprinkle with the last bit of coconut milk, as well as the basil leaves and chili slices.