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Thai green chicken curry

From Market Kitchen
Tana Ramsay opts to use tender chicken thighs and baby pea aubergines in this immensely satisfying recipe

Thai green chicken curry

Method

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1. 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.

2. Brown the chicken thighs in the wok, then stir in the coconut milk, lime leaves, fish sauce, soy sauce and coriander. Place the lid on and allow to simmer under a low heat for 25-30 minutes.

3. Stir in the pea aubergines and cook for 5-6 minutes, until tender. Squeeze in the lime juice to taste.

4. Serve the curry with basmati rice and a sprinkling of chopped coriander.

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Serves: 4

Prep: 15 min
Cook: 45 min

Ingredients
2 tbsp vegetable oil
1-2 tbsp green curry paste
1 tbsp dark brown sugar
1 garlic clove
1 red pepper, diced
1 stalk Lemon grass, roughly chopped into large chunks
2 cm piece Ginger, roughly chopped
800g boneless, skinless chicken thighs, roughly chopped
400ml coconut milk
8 kaffir lime leaves
1 tsp nam pla (Thai fish sauce)
1 tsp dark Soy sauce
1 handful Coriander, chopped, plus extra for garnish
1 handful baby pea aubergines
1 lime, juice only
Basmati rice, to serve