Thai green chicken curry with aubergine and jasmine rice

Ingredients

For 1 serving

• Chicken breast120 g
• Eggplant120 g
• Green beans60 g
• Coconut milk100 ml
• Green curry paste20 g
• Chicken broth100 ml
• Cilantro5 g
• Basil5 g
• Fish sauce2 teaspoons
• Jasmine rice60 g
• Lime juice1 teaspoon
• Saltto taste

Contains: shellfish, fish, celery,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile slice the chicken breast thinly, wash the aubergines and cut into 2 cm cubes, trim the green beans and cut into 3–4 cm lengths. Pick the basil and fresh coriander leaves.
3. In a saucepan heat the green curry paste with a spoonful of the thickest part of the coconut milk over medium heat for 1 minute, stirring, until very fragrant.
4. Pour in the rest of the coconut milk and the chicken stock and bring to a gentle simmer.
5. Add the chicken, aubergines and green beans and cook over medium-low heat for 12 minutes, without a hard boil, until the aubergines are soft and the chicken is cooked.
6. Turn off the heat, season with the fish sauce and lime juice, taste and finish with basil and coriander; serve with the rice.