You will need:

- 2 x aubergine, diced
- 1 x small butternut, peeled and diced
- Coconut oil
- 4 x chicken breasts, cubed
- 2 tablespoons fish sauce
- 125 ml cold water
- 400 ml coconut cream
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon dried basil
- Salt
- 1 teaspoon dried chili flakes

1. Melt coconut oil in a pot and fry the aubergine for a few minutes until softened (may need to add more oil as aubergine soaks it up)
2. Remove the aubergine from the pot and brown the chicken pieces in the same pot.
3. In a bowl, mix the fish sauce, water, coconut cream, curry powder, turmeric, basil, chili flakes, salt and sugar. Add to the pot with the chicken.
4. Add the butternut and aubergine to the chicken. Simmer on a low heat for 20 – 30 minutes. Eat as is if you are watching your carbs, else serve with basmati rice.