Thai Green Chicken Curry

Rice

• 200 g Jasmine rice
• 350 ml Water

Curry

• 1 tbsp Sunflower oil
• 3 cloves Garlic
• 15 g Ginger root
• 3 tbsp Green curry paste
• 400 ml Coconut milk
• 500 g Chicken thighs, boneless, skinless
• 300 g Aubergine
• 150 g Bamboo shoots
• 2 tsp Palm sugar
• 1 piece Lime
• 1 tbsp Fish sauce
• 15 g Fresh Thai basil

1. Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, cut the chicken into bite-sized pieces. Peel and finely grate the garlic and ginger, then cut the aubergine into 2 cm chunks. Drain and rinse the bamboo shoots.
3. Heat the sunflower oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant, then stir in the green curry paste and cook for 1 minute to toast it. Pour in about a quarter of the coconut milk and stir until glossy and slightly thickened.
4. Add the chicken and stir to coat in the curry base. Pour in the remaining coconut milk and bring to a gentle simmer. Cook for 8 minutes, stirring occasionally, until the chicken is turning opaque.
5. Add the aubergine and bamboo shoots, then simmer for 10 to 12 minutes until the aubergine is tender and the chicken is cooked through. Stir in the palm sugar and fish sauce, if using, then squeeze in the lime juice to taste. Take off the heat and fold through the Thai basil so it stays bright and fragrant.
6. Fluff the rice with a fork and divide between bowls. Spoon over the green curry and serve straight away.

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