Thai Green Chicken Curry - cooking recipe

Ingredients

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

Preparation

Cook rice in boiling salted water according to package instructions. Drain.
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.