Preparation

Step: 1/15

Dice the chicken breast fillets.

Step: 2/15

Heat the oil into a deep pan or wok.

Step: 3/15

Stir-fry the chicken until golden.

Step: 4/15

Peel and finely dice the shallot.

Step: 5/15

Add to the chicken.

Step: 6/15

Briefly stir together along with the curry paste.

Step: 7/15

Cut the lemongrass into fine rings.

Step: 8/15

Peel and finely chop the ginger and the garlic.

Step: 9/15

Add the lemongrass, ginger and garlic to the chicken.

Step: 10/15

Add the kaffir lime leaves and fry together, stirring.

Step: 11/15

Sprinkle over the sugar.

Step: 12/15

Add the fish sauce.

Step: 13/15

Pour in the stock and bring to the boil.

Step: 14/15

Add the coconut milk and simmer for 15 minutes.

Step: 15/15

Wash and slice or chop the aubergines. Add to the curry and allow to softened. Season with salt and fish sauce. Garnish with coriander and serve with rice if desired.