Thai Green Curry with Chicken

Ingredients · per serving

• 3 leaves Kaffir lime leaves
• 1 medium Lime
• 1 medium Red bell pepper
• 200 g Chicken breast
• 1 tbsp Fish sauce
• 1 tbsp Sunflower oil
• 1 small bunch Thai basil
• 2 tbsp Thai green curry paste
• 400 ml Coconut milk
• to taste Salt
• ½ medium Aubergine
• 1 tsp Light brown sugar
• 75 g Jasmine rice
• 1 small Red chili

Instructions

1. Rinse the rice. Combine with 150ml water and pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Slice the chicken into bite-size strips. Cube the aubergine into 2cm pieces. Slice the red pepper.
3. Heat 1 tbsp sunflower oil in a wide pan over medium-high heat. Add the green curry paste, stir 90 seconds until fragrant and the oil splits.
4. Pour in half the coconut milk. Bubble 2 minutes until the oil rises and the paste deepens in colour.
5. Add the chicken strips, stir to coat, cook 3 minutes. Add the aubergine and pepper, cook 2 minutes.
6. Pour in the remaining coconut milk, fish sauce, brown sugar and lime leaves. Lower heat, simmer 8-10 minutes until the chicken is cooked through and the aubergine soft.
7. Tear in the Thai basil. Squeeze in a wedge of lime. Taste — adjust salt with more fish sauce, sweetness with more sugar, brightness with more lime. Spoon over the rice in bowls, scatter sliced chili.

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