| Ingredients |
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2 tablespoon vegetable oil
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2 tablespoon green curry paste (see recipe)
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1 tablespoon dark brown sugar
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1 clove garlic
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1 red pepper diced
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1 stalks lemongrass roughly chopped into large chunks
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2 cm piece ginger roughly chopped
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800 g chicken breast cubed
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400 ml coconut milk
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8 lime leaves
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1 teaspoon fish sauce
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1 teaspoon dark soy sauce
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1 handfuls coriander chopped plus extra for garnish
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1 bunch baby Thai pea aubergine
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1 lime juice only
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| Method |
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Heat the oil in a wok and add the curry paste and sugar.
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Cook over a medium heat stirring constantly until the sugar has dissolved.
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Add the garlic red pepper lemon grass and ginger.
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Brown the chicken in the wok
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Then stir in the coconut milk lime leaves fish sauce soy sauce and coriander.
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Place the lid on and allow it to simmer under a low heat for 25-30 minutes.
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Stir in the pea aubergines and cook for 5-6 minutes until tender.
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Squeeze in the lime juice to taste.
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Serve the curry with basmati rice and a sprinkling of chopped coriander.
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