Gaeng Pa (Thai Jungle Curry)

• 700 g Chicken thighs, boneless, skinless
• 300 g Aubergine
• 200 g Bamboo shoots
• 3 tbsp Red curry paste
• 750 ml Chicken stock
• 2 tbsp Fish sauce
• 6 leaves Fresh kaffir lime leaf
• 20 g Fresh Thai basil
• 1 tbsp Vegetable oil

1. Cut the chicken into bite-sized pieces. Cut the aubergine into chunky pieces so it holds its shape in the curry. Drain and rinse the bamboo shoots.
2. Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened. Add a splash of the chicken stock if it starts to catch.
3. Add the chicken and stir to coat in the curry paste. Cook for 3 to 4 minutes until the outside turns opaque. Pour in the remaining chicken stock and bring to a gentle simmer.
4. Add the kaffir lime leaves, aubergine and bamboo shoots. Simmer gently for 18 to 22 minutes, stirring occasionally, until the chicken is cooked through and the aubergine is tender but not collapsing. Stir in the fish sauce and simmer for 1 minute more.
5. Take the pot off the heat and stir in the Thai basil so it wilts in the residual heat. Taste and add a little more fish sauce if you want it saltier. Serve hot.

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