1 tbsp vegetable oil4Lebanese eggplants, thickly sliced500 ml (2 cups) coconut cream1 tbsp fish sauce1 tbsp palm sugar or brown sugar600 gm skinless chicken thigh fillets, cut into 2cm strips75 gm (½ cup) podded peas (about 250gm unpodded)2baby bok choy, quartered lengthways½ cup (loosely packed) Thai basil leaves, plus extra to serveTo serve:steamed jasmine rice, coriander leaves and lime wedgesCurry paste1small onion, coarsely chopped2 tbsp thinly sliced lemongrass 3 cloves garlic3 cm piece ginger, peeled and coarsely chopped4small green chillies2 tsp finely chopped coriander root2 tbsp vegetable oil
For curry paste, process all ingredients in a food processor until smooth. Makes ½ cup.
Heat oil in a heavy-based saucepan over medium heat, add paste and cook for 3 minutes or until fragrant and starting to colour. Add eggplant and cook for 5 minutes or until starting to colour, then add coconut cream, fish sauce and sugar, to taste. Bring just to the boil, add chicken and peas, return to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked through. Add bok choy and basil and cook for 5 minutes. Season with fish sauce and sugar. Serve curry scattered with herbs, with rice and lime wedges to the side.