Serves 4
2 tbsp groundnut or sunflower oil
2 tbsp Thai green curry paste
500 g / 1 lb 2 oz skinless, boneless
chicken breasts , cut into cubes
2 kaffir lime leaves , roughly torn
1 lemon grass stalk , finely chopped
225 ml/ 8 fl oz coconut milk
16 baby aubergines , halved
2 tbsp Thai fish sauce
springs of fresh Thai basil and thinly
sliced kaffir lime leaves ,
to garnish
Method
1 .Heat the oil in a preheated wok or large , heavy based frying pan . Add the curry paste and stir fry briefly until all the aromas are released .
2 . Add the chicken , lime leaves and lemon grass and stir fry for 3-4 minutes , until the meat is beginning to colour . Add the coconut milk and aubergines and simmer gently for 8-10 minutes or until tender .
3. Stir in the fish sauce and serve immediately , garnished with sprigs of Thai basil and lime leaves .
variation
Replace the baby aubergines with 3 green peppers , sliced , which will enhance the green colour of the curry .