Make the paste. Put the paste ingredients in a blender with a couple of spoonfuls of water and blend until paste-like.
Heat some oil in a wok. When hot add the paste and fry, stirring. Add the aubergine. After a couple of minutes add the coconut milk stock and kaffir lime leaf.
Heat through and then add the potato. After about 15 minutes add the chicken. After about 5 minutes add all the other vegetables and leave to simmer for about 5 minutes.
Just before finishing cooking, check the potatoes are cooked. If so, add the fish sauce to season. Serve with rice.
Video
Notes
Nutritional information is approximate and a guideline only.