🍃For the #Curry Paste, in a large frying pan, over medium high heat, fry the #Peppercorns, Dried #Shrimp, and Shrimp Paste (wrap paste in a small foil parcel), for about 5 mins or until fragrant. Set aside to cool. 🍃In a mortar and pestle or a small bender, pound or process the Peppercorns, Shrimp and Paste with the remaining Curry Paste ingredients.
You will only need 1/2 of the Paste for the recipe. Keep the other half in the freezer for up to a month. 🍃Over medium high heat, In a large/deep pan, pour the top half of the Can of #Coconut Cream and bring to a simmer. Cook, stirring, for about 10mins, until the cream splits from the Oil. 🍃Add the Curry Paste (remember, only half of what you made), and cook, stirring, for about 5-10 mins or until fragrant. 🍃Add remaining Coconut Cream, 1 cup of #Chicken Stock, Chicken, #ThaiEggplant and Water #Chestnuts. 🍃Bring to the boil, reduce to a simmer, cover and cook for about 20mins or until Chicken is cooked and Thai Eggplant is tender but not falling apart. Uncover, add the #Spinach and #Cashews and cook for another 5mins.
Take off the heat and allow to cool for about 10 mins.
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