
- 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