Thai Green Chicken Curry

Method

1. 01

   Step 1

   Heat oil and fry curry paste for 1 minute until fragrant.

2. 02

   Step 2

   Stir in 100 ml coconut milk and cook 2 minutes until slightly thickened.

3. 03

   Step 3

   Add chicken, remaining coconut milk, water and lime leaves; simmer gently for 10 minutes.

4. 04

   Step 4

   Add aubergines and beans and simmer 8–10 minutes until vegetables are tender and chicken reaches 74°C.

5. 05

   Step 5

   Season with fish sauce and sugar. Fold in basil and remove tough lime leaves before serving.