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green chicken curry

INGREDIENTS
uM,lQ$D4u b 2 x 400ml cans coconut milk0v,J:_(R1|1ZsQ-x
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)tCB ST%Z.S
300ml chicken stock, hot8GH
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3 fresh or dried kaffir lime leaves`
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5cm piece galangal, sliced
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1d*IJ*ECPI0I$k}_ 125g pea aubergines or regular aubergines/KkR
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Handful fresh Thai basil leaves, to tastetj^ e4Be9~f
Juice of 1 lime, to taste
i7|3Eh]G2C 1-2 tbsp Thai fish sauce (nam pla), to taste,n:az/o}7rV
METHOD
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Befn2d How to make green chicken curry
kT*Br$LM;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. t1Nxv1WmX
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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.uEgJ/n#L

+o$~7b~0['IG2p D;L E 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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u8Y?W'R Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.