From an authentic Thai recipe book given to me by my brother from his travels in Thailand.
Boil the coconut cream over a low heat until the surface looks shiny and oil appears.
Add the curry paste and cook for 1 minute or until fragrant.
Add chicken and cook for 1 minute then add coconut milk.Bring to the boil.Add aubergine and kaffir lime leaves.
After aubergines become soft,season with palm sugar and fish sauce.Add sweet basil leaves at tye last moment and stir.Remove from heat.
Best seved with Jasmine rice.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.