Thai Red Curry Bowl with Chicken and Jasmine Rice

Rice

• 160 g Jasmine rice
• 320 ml Water
• ½ tsp Fine sea salt

Red curry

• 1 tbsp Olive oil
• 2 cloves Garlic
• 15 g Ginger root
• 2 tbsp Red curry paste
• 400 ml Coconut milk
• 350 g Chicken thighs, boneless, skinless
• 250 g Aubergine
• 1 medium Red pepper
• 2 tsp Fish sauce
• 2 tsp Palm sugar
• 1 piece Lime
• 10 g Fresh basil

1. Rinse the jasmine rice until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, 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.
2. Meanwhile, cut the chicken into bite-size pieces, cut the aubergine into 2 cm chunks, and slice the red pepper. Finely chop the garlic and grate the ginger. Pick the basil leaves and cut the lime into wedges.
3. Heat the olive oil in a large frying pan over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant, then stir in the red curry paste and cook for 1 minute to toast it slightly. Pour in the coconut milk and bring to a gentle simmer.
4. Add the chicken, aubergine and red pepper, stirring to coat. Simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the aubergine is tender. If the sauce thickens too much, add a splash of water from the kettle and return to a simmer.
5. Stir in the fish sauce and palm sugar, then squeeze in a little lime juice to taste. Take off the heat and fold through most of the basil. Divide the rice between bowls, ladle over the curry, and finish with the remaining basil and lime wedges.

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