Thai Green Chicken Curry (geng khiao wan gai)

An authentic recipe, using traditional Thai ingredients for a food experience straight out of a Bangkok street market

Preparation:

1. Heat spices in a dry frying pan until a light, even brown colour.
2. Remove spices from the saucepan and in a mortar pound until finely powdered.
3. In a saucepan, heat the oil until hot.
4. Add the Blue Dragon Green Curry Paste and spices and stir fry for about 30 secs - 1 minute until it develops an aroma.
5. Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 1 minute.
6. Add the chicken, shallots, shredded kaffir lime leaves and both types of aubergine and simmer for 2 mins.
7. Add Blue Dragon Fish Sauce and sugar to taste and continue to simmer until the chicken is tender an dthe aubergines are cooked.
8. Remove from the heat and garnish with Thai sweet basil leaves, finely sliced chilli and drops of Blue Dragon Coconut Cream.
9. Serve with jasmine rice.

Useful tip:

It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices... more

If you can't find Thai aubergines, use mange tout, baby sweetcorn and frozen peas instead - add to the curry at the same time as the raw chicken.