Thai Green Curry

The recipe

Instructions

1. 1
   Heat the oil in a wok. Fry the curry paste for 1 minute until fragrant.
2. 2
   Add half the coconut milk and bubble for 3 minutes — coconut oil should split out.
3. 3
   Add cubed chicken, cook 5 minutes. Add cubed aubergine, beans, lime leaves and remaining coconut milk.
4. 4
   Simmer 8 minutes until vegetables tender and chicken cooked. Season with fish sauce and palm sugar.
5. 5
   Off the heat, stir in basil leaves. Top with sliced chilli, lime wedge. Serve with jasmine rice.

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