Thai Green Curry

Creamy, fragrant and gently fiery: chicken and vegetables in coconut milk scented with green curry paste and Thai basil.

Ingredients

• 2 tbsp green curry paste
• 400 ml coconut milk
• 500 g chicken thighs, sliced
• 1 aubergine, cut in chunks
• 150 g green beans, trimmed
• 1 tbsp fish sauce
• 1 tsp palm or brown sugar
• 4 lime leaves, torn (optional)
• 1 handful Thai basil leaves

Method

1. Spoon the thick cream from the top of the coconut milk into a wide pan and fry the curry paste for 2 minutes until fragrant.
2. Add the chicken and stir to coat. Pour in the rest of the coconut milk and 100 ml water and simmer for 10 minutes.
3. Add the aubergine, beans and lime leaves and cook for 8 minutes until tender.
4. Season with the fish sauce and sugar, then stir in the basil. Serve with jasmine rice.