Thai Green Chicken Curry

• 1 5/8 cups basmati rice
• 2 tablespoons olive oil
• 2 chicken breast fillets each about 175g, cut into strips
• 2 carrots peeled, cut in half or thirds and sliced lengthways
• 8 aubergines green miniature, or 35g aubergine, halved
• 2 red onions peeled and cut into wedges
• 2 courgettes small, halved lengthways and sliced
• 3 teaspoons thai green curry paste according to taste
• 1 stalk lemon grass crushed a little with the back of a knife
• 1 fresh root ginger hazelnut-sized piece, peeled and finely chopped
• 2 kaffir lime leaves
• 1 11/16 cups coconut milk
• 1 cup vegetable stock
• 2 tablespoons fish sauce
• 3/4 cup thai basil fresh, 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, red onions, courgettes small, thai green curry, lemon grass, fresh root ginger hazelnut, lime, coconut milk, vegetable stock, fish sauce, thai basil

Taken from www.yummly.com/recipe/Thai-Green-Chicken-Curry-1410227 (may not work)