Red Curry of Chicken Recipe

Ingredients
3 cloves garlic
4cm piece ginger, peeled, sliced
3 x 270ml cans coconut cream
1/3 cup Thai red curry paste (see note)
6 (about 360g) Lebanese eggplants, sliced diagonally
10 snake beans, cut into 4cm lengths
6 kaffir lime leaves, torn
250g pineapple, cut into 2cm pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons grated palm sugar
2 (600g) chicken breast fillets, thinly sliced
200g grape tomatoes
3/4 cup Thai basil leaves, plus extra, to serve
Jasmine rice, garlic chives and lime cheeks, to serve

Instructions:
Step 1: Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
Step 2: Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
Step 3: Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
Step 4: Add eggplants and stir for 2 minutes.
Step 5: Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
Step 6: Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
Step 7: Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
Step 8: Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.