Thai Green Curry

Ingredients

• 600 g chicken thigh, sliced
• 3 tbsp Thai green curry paste
• 400 ml full-fat coconut milk
• 150 g green beans, trimmed
• 1 aubergine, cut into chunks
• 2 tbsp fish sauce
• 2 tsp palm or caster sugar
• 1 lime, juiced
• a handful of Thai basil
• 300 g jasmine rice, to serve

Method

1. Crack the coconut cream

   Spoon the thick cream from the top of the coconut milk tin into a hot wok and fry with the curry paste until it splits and smells fragrant. This step is what separates a good curry from a bland one.

   4 min

2. Seal the chicken

   Add the chicken and turn it through the paste until coated and lightly coloured.

   5 min

3. Simmer

   Pour in the rest of the coconut milk, add the aubergine and beans, and simmer until the vegetables are tender and the chicken is cooked.

   12 min

4. Balance it

   Season with fish sauce, sugar and lime juice. Taste and adjust — salty, sweet, sour and hot should all be present and none should dominate.

5. Serve

   Stir through the Thai basil off the heat and serve with jasmine rice.