Thai Green Chicken Curry

This curry tastes really authentic and is very easy to prepare

Serves 4 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

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