Thai Green Chicken Curry

• 300 g basmati rice
• 2 tbsp olive oil
• 2 None chicken breast fillets (each about 175g), cut into strips
• 2 None carrots, peeled, cut in half or thirds and sliced lengthways
• 8 None green miniature aubergines (or 35g aubergine), halved
• 2 None red onions, peeled and cut into wedges
• 2 None small courgettes, halved lengthways and sliced
• 2-3 tsp Thai green curry paste (according to taste)
• 1 stalk lemon grass, crushed a little with the back of a knife
• 1 None hazelnut-sized piece fresh root ginger, peeled and finely chopped
• 2 None kaffir lime leaves
• 400 ml coconut milk
• 250 ml vegetable stock
• 2 tbsp fish sauce
• 30 g fresh Thai basil, 5 sprigs left whole, remainder chopped

1. Cook rice in boiling salted water according to package instructions. Drain.
2. Heat oil in a wok, saute chicken for 3 mins, turning. Remove and drain on paper towels. Add carrots, eggplant, onion, and zucchini and cook for 2 mins. Add curry paste, lemongrass, ginger and lime leaves and cook for 1 min. Add chicken, coconut milk, vegetable stock, fish sauce and basil sprigs. Bring to a boil, cover and simmer for 10 mins. Remove lemongrass, lime leaves and basil sprigs. Add chopped basil and serve over rice.

basmati rice, olive oil, chicken, carrots, green miniature aubergines, red onions, courgettes, green curry, lemon grass, fresh root ginger, lime leaves, coconut milk, vegetable stock, fish sauce, fresh thai basil

Taken from recipes-plus.com/api/v2.0/recipes/18826 (may not work)