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Thai green chicken and aubergine curry

  • 2 stalks lemon grass, cut into 1cm pieces
  • 1 tablespoon sliced galangal
  • 1 teaspoon ground cumin
  • 25g chopped fresh coriander root
  • 8 garlic cloves
  • 10 green Thai chillies
  • 10 Scotch bonnet chillies or to taste
  • 1 teaspoon shrimp paste
  • 1 tablespoon chopped shallot
  • 1/4 teaspoon finely chopped kaffir lime zest or leaves
  • 500ml coconut milk
  • 500g skinless chicken breast fillets, sliced in pieces
  • 4 tablespoons fish sauce
  • 3 tablespoons sugar
  • 85g cubed aubergine
  • 125ml coconut cream
  • 6 fresh kaffir lime leaves (optional)
  • 4 tablespoons sweet basil leaves
  • red chilli for garnish (optional)
  • Place all the green curry paste ingredients in a food processor or liquidiser. Process until the mixture is smooth. Alternatively pound in a pestle and mortar.
  • Stir the coconut milk in a large pan over low heat for 20 minutes. Add green curry paste to the saucepan.
  • Bring the mixture to the boil, then add chicken, fish sauce and sugar. Cook for 10 minutes and reduce to a slow boil.
  • Add aubergine and simmer for 4 minutes. Add coconut cream and stir to combine.
  • Stir in kaffir lime and basil leaves. Transfer the contents to a serving bowl, garnish with the red chilli and serve with rice or vermicelli.