Young golf ball sized fruits are very tasty and can be eaten fresh or cooked. It’s distinctive flavour sees it used extensively in many Asian dishes such as curry dishes, soups, stews, egg dishes or pickled and served as a snack or side dish.
Stir fry the chicken in an oiled pan until lightly browned. Set aside.
Heat oil in a pan, add the curry paste and cook, stirring constantly, for 1 minute. Stir in coconut milk and bring to a simmer. Add crushed lime leaves, oyster sauce and sugar. Cook stirring for 5 minutes.
Add eggplant, capsicum, spring onion and beans. Reduce heat to a simmer and cover the pan. Cook 7-10 minutes, stirring occasionally until eggplants are softened.
Remove from heat. Stir in basil, chili, soy sauce and lime juice. Serve with rice.