• 1 tablespoon sunflower oil
  • 3 tablespoons Thai green curry paste
  • 2 green chillies, finely chopped
  • 750 g (1½ lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 400 ml (14 fl oz) coconut milk
  • 200 ml (7 fl oz) chicken stock
  • 6 lime leaves
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon grated palm sugar
  • 200 g (7 oz) pea aubergines, or standard aubergine, diced
  • 100 g (3½ oz) green beans, trimmed
  • 50 g (2 oz) canned bamboo shoots, rinsed and drained
  • large handful Thai basil leaves
  • large handful of fresh coriander leaves
  • 4 tablespoons lime juice

Heat the oil in a large nonstick wok or saucepan and add the curry paste and chillies. Stir-fry for 2–3 minutes and then add the chicken. Stir and cook for 5–6 minutes or until the chicken is sealed and lightly browned.

Stir in the coconut milk, stock, lime leaves, fish sauce, palm sugar and pea aubergines. Simmer, uncovered for 10–15 minutes, stirring occasionally.

Add the green beans and bamboo shoots and continue to simmer for 6–8 minutes.

Remove from the heat and stir in the herbs and lime juice. Serve ladled into warmed bowls accompanied by steamed jasmine rice, if liked.

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