Thai Green Curry

Ingredients

• 600 g chicken thighs, sliced
• 4 tbsp green curry paste
• 800 ml coconut milk, full fat
• 200 g Thai aubergines or courgette
• 150 g bamboo shoots
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 5 pieces kaffir lime leaves
• 30 g Thai basil
• 1 pieces red chilli, sliced

Steps

1. 1
   Do not shake the coconut milk tins. Spoon the thick cream off the top of one and put it in a hot wok on its own.
2. 2
   Fry that cream for 3-5 minutes until it splits and clear oil pools at the edges — this cracking is the step most recipes skip and it is where the depth comes from.
3. 3
   Add the curry paste to the separated oil and fry 2-3 minutes until deeply fragrant and darkened.
4. 4
   Add the chicken and turn it in the paste until coated and sealed.
5. 5
   Pour in the remaining coconut milk, add the torn lime leaves and bring to a gentle simmer. Never boil hard, or the milk separates unpleasantly.
6. 6
   Add the aubergine and bamboo shoots and simmer 10-12 minutes.
7. 7
   Season with fish sauce and palm sugar, tasting as you go — salty first, then a little sweet, then hot.
8. 8
   Take off the heat and stir in the Thai basil and sliced chilli. Serve with jasmine rice.