- 2 x 400g cans coconut milk
- 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
- 800g skinless chicken thigh, each thigh cut into three
- 6 lime leaves, stalks removed, shredded
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
- 25g galangal, sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- handful pea aubergines or ½ aubergine, diced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- small bunch Thai basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.