Makes 12 mini pies | Prep 15-20 minutes | 20 minutes
Ingredients:
2 large eggplant, cut into medium dice
Vegetable oil
Sae salt & freshly milled pepper
1 bunch coriander
1 large onion, finely diced
5 cm piece ginger, peeled and finely chopped
5 cloves garlic, peeled and finely chopped
1 tbs toasted and ground coriander
1 tbs toasted and ground cumin
3 tsp ground turmeric
2 tbs Ayam Thai green curry paste
2 blades lemongrass, trimmed and finely chopped
3 green chillies, seeded and finely chopped
4 kaffir lime leaves
400ml stock
1 tin Ayam coconut cream
2 limes, juiced
Method
Heat a large heavy based fry pan over a medium high heat.
Fry the eggplant in batches with a generous amount of oil until soft and golden.
Season and set aside.
Wash the coriander and drain well.
Remove the roots and chop them finely.
Next, chop the coriander leaves and stalks and set aside for later.
In a medium sized pot over a medium heat, add 4 tbs of oil and sauté onion, ginger, garlic for 4 minutes until soft and translucent.
Add the dried spices and Ayam curry paste and cook for 1 minute then add the chopped corainder roots, lemongrass, green chilli and kaffir lime and cook for further 2-3 minutes. Add stock and coconut cream and bring to a simmer. When ready to serve. Add eggplant and return to a simmer. Finish with lime juice adn chopped coriander.
Makes 12 mini pies | 
Prep 15-20 minutes | 
20 minutes 
