Thai-style green curry with chicken

Ingredients

Paste (or 4 tbsp ready-made)

• 4 tbsp green chillies, chopped
• 2 tbsp lemongrass, chopped
• 1 tbsp galangal, grated
• 4 garlic cloves
• 2 shallots
• 1 tsp coriander seeds, toasted
• 1 tsp cumin seeds, toasted
• ½ tsp shrimp paste
• 1 tsp salt

Curry

• 600 g chicken thigh fillets, sliced
• 2 tbsp vegetable oil
• 400 ml coconut milk
• 200 g Thai aubergine (or baby aubergine), quartered
• 100 g green beans, trimmed
• 2 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup Thai holy basil leaves
• 1 red chilli, sliced (to garnish)

Method

1. Paste. Blitz paste ingredients with 2 tbsp water to a coarse paste.
2. Coconut cream. Heat oil in a wok. Fry 4 tbsp coconut cream 2 minutes until oil splits.
3. Paste. Add paste, fry 3 minutes until fragrant and darkened.
4. Chicken. Add chicken, stir-fry 5 minutes.
5. Simmer. Pour in remaining coconut milk. Add aubergine, beans, lime leaves. Simmer 15 minutes.
6. Season. Stir in fish sauce + palm sugar.
7. Finish. Off heat, stir in basil leaves. Garnish with sliced chilli.
8. Serve. With jasmine rice.

Tips

• Fresh green curry paste. The jar stuff is a different dish.
• Thai aubergine if you can find it. Baby aubergine works.
• Coconut milk in two batches. First fry, then stir in.