Ingredients

Ingredients For the curry

• 1 tbsp vegetable oil

• 2 banana shallots, finely sliced

• 2 tbsp Thai green curry paste

• 400ml/14fl oz coconut milk

• 1 tsp fish sauce

• 4 chicken thighs, boneless and skinless

• 250g/9oz new potatoes, peeled and halved

• 125g/4½oz pea aubergines (available at some supermarkets or Asian grocers)

• 1 lime, juice only

• salt and freshly ground black pepper

For the rice

• 250g/9oz Thai jasmine rice

• 1 stalk lemongrass, lightly crushed

• 500ml/18fl oz water

• handful fresh coriander, leaves only, to serve

Description

Recipe Uses 1 Tbsp Vegetable Oil, 2 Banana Shallots, Finely Sliced, 2 Tbsp Thai Green Curry Paste, 400ml/14fl Oz Coconut Milk, 1 Tsp Fish Sauce, 4...

View Full Recipe