Thai Green Curry with Chicken and Aubergine

• 300 g Jasmine rice
• 1 tbsp Sunflower oil
• 3 tbsp Green curry paste
• 800 ml Coconut milk
• 4 pieces Fresh kaffir lime leaf
• 700 g Chicken thighs, boneless, skinless
• 2 medium Aubergine, firm and glossy
• 2 tbsp Fish sauce
• 2 tsp Palm sugar
• 1 piece Lime, juicy
• 20 g Fresh Thai basil

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan according to the packet instructions. Keep it covered off the heat once tender so it stays hot while you make the curry.
2. Meanwhile, cut the chicken into bite-sized pieces and cut the aubergine into chunky pieces. Tear the kaffir lime leaves slightly to help them release their aroma.
3. Heat the sunflower oil in a large pot over medium heat. Add the green curry paste and fry for 1 to 2 minutes, stirring constantly, until very fragrant and slightly darker.
4. Stir in a good splash of the coconut milk and cook for 1 minute until the paste loosens. Add the remaining coconut milk and the kaffir lime leaves, then bring to a gentle simmer.
5. Add the chicken and simmer gently for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through. Keep the heat low enough that the curry bubbles softly rather than boiling hard.
6. Add the aubergine and simmer for 8 to 10 minutes until softened and silky, and the sauce has thickened slightly. Stir in the fish sauce and palm sugar, then taste and adjust with a squeeze of lime.
7. Take the pot off the heat and stir in the fresh Thai basil so it wilts in the residual heat. Serve the curry with the jasmine rice and extra lime on the side if you like it sharper.

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