Chicken and tiger prawn Thai green curry

Method

1. Peel the tough outer coating from the lemon grass stalk. Finely chop the white, bulbous part of each stalk, discarding the rest. In a casserole dish fry the green curry paste in vegetable oil over a high heat for 3 minutes. Add garlic, lemon grass, lime leaves and half the coconut milk and cook, stirring often, until the sauce starts to split, about 5 minutes.

2. Add in fresh coriander, chicken and chilli and simmer for 15 minutes. Add remaining coconut milk and cook for a further 3 minutes. Add prawns and pea aubergines and cook for further 2 minutes or until the prawns have turned a pink colour.

3. Just before serving fold in the basil leaves, fish sauce and lime juice. Garnish with coriander sprigs and serve with rice.

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Ingredients

2 stalks Lemon grass
1-2 tbsp Thai green curry paste
2 tbsp vegetable oil
2 large garlic cloves, mashed to a paste with a little salt
2 kaffir lime leaves, shredded
750ml coconut milk
4 tbsp chopped coriander
12 Chicken thighs, skin removed
2-3 green chillies, seeded and finely chopped
225g raw tiger prawns, de-veined
225g pea aubergines
4 tbsp basil leaves, torn
25ml nam pla (Thai fish sauce)
1 tbsp fresh lime juice
boiled rice, to serve
fresh coriander sprigs, to garnish

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