8 eggplants, quartered
1 tablespoon vegetable oil
1/2 cup pea eggplants
1/2 cup + 2 tablespoons jungle curry paste
4 kafflr lime leaves, torn
1/4 cup green peppercorns, cut into short sections
500 grams chicken thigh, cut into pieces
1/2 cup wild ginger, shredded
4 cups water
1 cup holy basil leaves
4 tablespoons fish sauce
4 spur chilies, assorted colorsholy basil sprig for garnish
1 teaspoon sugar
1. In a pan, heat the oil over medium heat. Sauté the curry paste until it is fragrant. Add the chicken and cook until it is done. Transfer to a new pot. Add water and bring to a boil over medium heat. Season to taste and simmer until the chicken is cooked and tender. Add the eggplant, pea eggplants, kaffir lime leaf and green peppercorns, cooking until they are done. Add the wild ginger, holy basil leaves and chilies. Turn off the heat.
2. Ladle into a serving bowl or dish. Garnish with holy basil sprig before serving.