Thai green may not be the hottest curry but it is my favourite. You can use your own homemade mix of paste or cheat with ready-made, plus a few extra ingredients.
- 400g can coconut milk
- 2 tbsp green curry paste
- 2 chicken breasts, cut into chunks
- 3 lime leaves
- 1 tsp finely chopped lemongrass stalk
- 1 tsp chopped ginger
- 1 tsp caster sugar
- 2 tsp fish sauce
- 1/2 aubergine, diced with skin on
Pour a quarter of the coconut milk into a wok and heat until it begins to simmer. Add the paste and simmer for 4 minutes. Add the chicken and coat in the paste. Then add the rest of the coconut milk, lime leaves, lemongrass, ginger, sugar and 1 tsp fish sauce. Simmer for 10 minutes. Add the aubergine and the rest of the fish sauce and bubble for a further 5 minutes. Serve with plain boiled rice.