Thai Chicken Jungle Curry

Ingredients 22 items

• 1100 g chicken breast fillets, cut into cubes
• 1 pinch coriander leaves, chopped for the topping
• 1 pinch fresh basil, chopped for the topping
• 500 g eggplants, chopped into bites-size
• 1.5 cups Cherry tomatoes
• For the jungle curry sauce:
• 6 tablespoons MAGGI Coconut Milk Powder
• 2 cups water, warm
• 1.5 onions, peeled and chopped
• 0.5 cup galangal roots, sliced, or 2 thumb-size pieces of ginger
• 1 tablespoon Green peppercorn
• 6 tablespoons lemon grass, fresh, or frozen, finely sliced
• 12 cloves Garlic
• 12 Kaffir lime leaves
• 2 tablespoons chili powder
• 1 red chili pepper
• 1 red bell pepper, seeded
• 50 g lime juice, or juice of 2 limes
• 2 cubes MAGGI Less Salt Chicken Stock
• 1.5 tablespoons shrimp paste
• 6 tablespoons Thai fish sauce
• 2 tablespoons Palm sugar