Thai Green Chicken Curry (Gaeng Keow Wan Gai)

Ingredients

• 600g boneless skinless chicken thighs, sliced
• 400ml tin full-fat coconut milk
• 200ml chicken stock
• 2 tbsp vegetable oil
• 1 aubergine, cut into 3cm chunks, or 150g Thai pea aubergines
• 100g tinned bamboo shoots, drained
• 2 tbsp fish sauce
• 1 tbsp palm sugar or light brown soft sugar
• 8 kaffir lime leaves, torn
• large handful Thai basil leaves
• 1 long red chilli, sliced
• 6 green bird's eye chillies, for the paste
• 4 long green chillies, deseeded, for the paste
• 4 shallots, peeled, for the paste
• 5 cloves garlic, peeled, for the paste
• 2 lemongrass stalks, tender parts sliced, for the paste
• 3cm fresh galangal, sliced, for the paste
• 1 tbsp coriander roots or stems, for the paste
• zest of 1 lime, for the paste
• 1 tsp coriander seeds, toasted, for the paste
• 1/2 tsp cumin seeds, toasted, for the paste
• 1/2 tsp white peppercorns, for the paste
• 1 tsp shrimp paste, for the paste
• 1 tsp salt, for the paste
• 300g jasmine rice, to serve

Method

1. Make the paste by pounding all the paste ingredients in a large pestle and mortar, or blitzing in a small processor with a splash of water, to a smooth, bright green paste. This makes about 6 tablespoons.

2. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat. Cook for 3 to 4 minutes until the oil begins to separate.

3. Add 4 tbsp of the green paste and fry for 2 minutes, stirring, until fragrant. Add the chicken and stir to coat for 2 minutes.

4. Pour in the rest of the coconut milk and the stock. Add the aubergine and bamboo shoots and simmer gently for 15 minutes until the chicken and aubergine are tender.

5. Season with the fish sauce and palm sugar. Tear in half the lime leaves.

6. Meanwhile, cook the rice according to the packet instructions.

7. Stir the basil and red chilli into the curry and cook for 1 minute. Serve with the rice, scattered with the remaining lime leaves.