Scrape the thick, fatty part of the
coconut milk into a warm wok. Cook it
slowly, stirring all the time, until it starts
to bubble and sizzle and just begins to
split. Add the green curry paste and cook
for 3-4 mins until the paste starts to
release the true smell of South-east Asia.
Add the chicken and stir well, coating
it all in the paste. Add the rest of the
coconut milk, lime leaves, lemongrass,
galangal, palm sugar and half the fish
sauce. Let the sauce bubble for about
10 mins, until the oil in the coconut milk
starts to come through to the surface
and the chicken is cooked. Add the
pea aubergines and the rest of the
fish sauce and cook for 5 mins more.
Scatter on the Thai basil and serve
with some jasmine rice.