Green curry of chicken dumplings, pea eggplants and Thai basil

150ml vegetable oil

250ml coconut cream

pinch of salt

5 kaffir lime leaves, bruised

150g green curry paste

30g palm sugar

70ml fish sauce

500ml thin coconut milk

200ml water or chicken stock

600g chicken dumplings

150g baby corn, roll cut

100g apple eggplant, sliced

50g long red chilli, cut into shards

30g scud chilli, roughly chopped

30g Thai basil

1. In a heavy-based pan over medium heat add the oil, coconut cream, pinch of salt and the kaffir lime leaves. Bring to the boil and reduce to a simmer, cook until the cream starts to split and the oil and solids separate. At this point add the curry paste and, turning up the heat slightly, fry until the paste is fragrant of lemongrass and chilli. Add the palm sugar and lightly caramelise. Add the fish sauce, coconut milk and water or stock and bring to the boil. At this point you will notice there is quite a significant oil slick on top of the curry, keep this – it is good for you.

2. Add the steamed chicken dumplings and vegetables and simmer for two to three minutes. Check seasoning, adding a splash of lime juice for vibrancy and fish sauce or a pinch of sugar if necessary. The curry should be chilli hot, salty and vibrant. Add the Thai basil and serve.