Thai green chicken curry

• 1 tablespoon Vegetable Oil
• 1 u Red Chilli (sliced, to serve)
• 800 ml Coconut Milk (2 tins, unshaken)
  Swaps (1)
• 2 tablespoons Fish Sauce
  Swaps (1)
• 1 u Aubergine (diced)
• 600 g Chicken Thighs (boneless, in strips)
  Swaps (1)
• 300 g Jasmine Rice (to serve)
• 1 handful Basil (leaves)
• 150 g Green Beans (cut into pieces)
• 1 tablespoon Palm Sugar (or brown sugar)
• 3 tablespoons Thai Green Curry Paste (to taste)
• 4 leaves Lime Leaves (torn)

Instructions

1. 1

   Cook the jasmine rice and set aside. Open the coconut tins without shaking them and separate the thick cream on top from the liquid.

   15 min

2. 2

   Heat the oil in a wok or pan, add the thick coconut cream and the curry paste and fry, stirring, until intensely fragrant and the coconut oil separates.

   4 min

3. 3

   Add the chicken and stir-fry it in the paste until no longer raw-looking.

   4 min

4. 4

   Pour in the rest of the coconut milk, the aubergine and the lime leaves and simmer gently without letting it boil hard.

   10 min

5. 5

   Add the green beans and cook until tender but still crisp.

   4 min

6. 6

   Season with the fish sauce and palm sugar, taste and adjust: it should be salty, slightly sweet and hot. Off the heat, add the basil and serve with the chilli and rice.

   1 min