Ingredients:For the Paste: 1 medium sized onion, chopped4 cloves garlic1 inch cube ginger, sliced2 pureed tomato (boiled and skinned)1 tsp Cumin powder3/4 tsp Coriander powder1/4 tsp white pepper powder1 tsp. shrimp paste, 1 tsp. sugar1-2 whole red chillies 2 Tbsp. chilli paste 1/2 stalk fresh lemongrass, minced (keep the remaining stock to be used in the chicken curry)3 Tbsp. thick coconut milk2 Tbsp. fish sauce/Soy sauceFor the Curry:Oil1/2 Kg Chicken, cut pieces of breast/thigh1 red bell pepper, chopped in chunks2 tomatoes, sliced into small chunks1 cup chopped eggplant, skin left on1 cup Baby Corn4 kaffir lime leaves1 cinnamon stick Fresh basil and coriander for garnish2 Tbsp freshly squeezed lime juiceCinnamon Stick
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