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green chicken curry

INGREDIENTS*xX$]hA T \$v
2 x 400ml cans coconut milk
$HN-K7WUVq_:K{ 1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
{5AU)R+|*q$o${%?F 300ml chicken stock, hot
^/?:b w p3} 3 fresh or dried kaffir lime leavesk3f!p}S I'L
5cm piece galangal, sliced
`jSy"uH1F I;d 4 skinless chicken breasts, cut into bite-size piecesE5Q7R,qqYS8F$Fv~
125g pea aubergines or regular aubergines.g3[^p*Z3p2]
Handful fresh Thai basil leaves, to taste
n}kXQb/MC"v6i Juice of 1 lime, to taste
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KZ 1-2 tbsp Thai fish sauce (nam pla), to taste
T#X6CK'l!ZK METHOD
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How to make green chicken curry
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L 1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the thai green curry paste and cook over a medium heat, stirring, for 3-4 minutes.-s8k!N{:q&K
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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.
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p 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.
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1i v)d0W1L(B Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.