Thai green chicken curry

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 350 g sliced boneless chicken thighs
• 4–6 tbsp green curry paste
• 2 garlic cloves and 2 tsp ginger
• 1 tbsp lemongrass paste
• 2 tbsp oil
• 250 ml chicken stock
• 400 ml coconut milk
• 1 tsp fish sauce and 1 tsp sugar, adjustable
• 6 makrut lime leaves
• 2 small Japanese aubergines, sliced
• 1 1/2 cups mangetout
• 16 Thai basil leaves
• Juice of 1/2 lime

Step-by-step method

1. Heat oil and fry curry paste with garlic, ginger and lemongrass for 2–3 minutes.
2. Stir in stock and coconut milk to dissolve the paste.
3. Add lime leaves, fish sauce, sugar and chicken; simmer for 7 minutes.
4. Add aubergine and cook for about 5 minutes, until tender and chicken is cooked.
5. Cook mangetout for another 2 minutes; turn off heat and add basil and lime.