Thai Green Curry

Ingredients

• 600g chicken thighs, sliced
• 3 tablespoons green curry paste
• 400ml coconut milk
• 200ml chicken stock
• 1 Thai aubergine or 1 small regular aubergine, cubed
• 100g green beans, trimmed
• 1 red chilli, sliced
• 2 tablespoons fish sauce
• 1 tablespoon palm or brown sugar
• 4 kaffir lime leaves
• Large handful Thai basil
• Juice of half a lime
• Jasmine rice, to serve

Before you cook

• Slice the chicken across the grain into bite-sized pieces.
• Separate the thick cream at the top of the coconut milk tin from the thinner liquid below.

Steps

1. Fry the thick coconut cream in a wok over medium heat until it splits and the oil rises, about 4 minutes.
2. Add the curry paste and fry for 2 minutes until it darkens and smells fragrant.
3. Add the chicken and turn it through the paste until coated and sealed.
4. Pour in the rest of the coconut milk and the stock.
5. Add the aubergine and lime leaves and simmer for 10 minutes.
6. Add the green beans and cook for 4 minutes more so they keep some bite.
7. Season with fish sauce and sugar, then taste and adjust.
8. Take the pan off the heat and stir through the basil and lime juice.
9. Serve with jasmine rice and the sliced chilli scattered over.