Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Cut the chicken into 2.5cm (1in) chunks. Peel off the tough outer layers of the sticks of lemon grass, leaving the tender, whitish centre, and chop it finely.</p> <p>Heat a wok or large frying pan until it is very hot and add the oil. Add the green curry paste and stir-fry for 2 minutes, then add the chicken and mix until it is coated with the paste.</p> <p>Now add the lemon grass, shallots, garlic, galangal or ginger, lime leaves or zest, fish sauce, sugar and 1 teaspoon of salt and stir-fry for another minute.</p> <p>Add the aubergines and pour in the coconut milk and 3 tablespoons of water. Turn the heat to low and simmer for around 15 minutes or until the chicken is cooked through. Add the coriander and basil leaves, give the mixture a good stir and serve at once.</p> <p> </p>