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 pound in a mortar until finely powdered.
3. Heat the oil in a saucepan and add the Thai Green Paste and spices and stir fry for about 30 secs - 1 minute until it releases an aroma.
4. Lower the heat and add the Coconut Milk. Allow it to simmer for about 1 minute.
5. Add the chicken, shallots, shredded kaffir lime leaves and both types of aubergine and simmer for 3-4 minutes or until the chicken is tender and the aubergines are cooked.
6. Remove from the heat and garnish with Thai sweet basil leaves, finely sliced chilli and drops of Coconut Cream.
7. 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.