2 x 400ml cans coconut milk
1 quantity Thai green curry paste or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
300ml chicken stock, hot
3 fresh or dried kaffir lime leaves
5cm piece galangal, sliced
4 skinless chicken breasts, cut into bite-size pieces
125g pea aubergines or regular aubergines
Handful fresh Thai basil leaves, to taste
Juice of 1 lime, to taste
1-2 tbsp Thai fish sauce (nam pla), to taste
1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the curry paste and cook over a medium heat, stirring, for 3-4 minutes.
2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.
3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.
- To freeze: freeze for up to 2 months. Thaw and add more fresh basil to serve.