Chicken Thai Red Curry

Instructions

- Heat the olive oil in a large, heavy-based pan over medium-high heat. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the curry paste and stir for a further 30 seconds. - Add the chicken stock, coconut milk, makrut lime leaves (if using), fish sauce and sugar. Bring to the boil, then add the eggplant. Reduce to a gentle simmer and cook for 5 minutes. - Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white. - Add the green beans and cook for a further 3 minutes. Add the grape tomatoes and basil (if using) and cook for a further 2 minutes. - Serve with steamed jasmine rice, a sprinkle of crispy fried shallots and a squeeze of fresh lime juice.

• Olive oil Notes: 2 tbsp
• freshly minced garlic Notes: 1 tsp
• freshly minced ginger Notes: 1 tsp
• 1⁄2 cup red curry paste Notes: 125 g, see note 1
• chicken stock Notes: 1 cup, 250 ml
• coconut milk Notes: 400 ml, 131⁄2 fl oz
• makrut lime leaves Notes: 4, kaffir, optional, see note 2, finely sliced

  Optional
• fish sauce Notes: 1 tsp
• sugar Notes: 1 tsp
• eggplant Notes: 1, aubergine, roughly diced
• boneless Notes: 300 g, 101⁄2 oz, skinless chicken thighs, cut into bite-sized pieces
• green beans Notes: 1 cup, 125 g, 11⁄4 inch, trimmed and cut into 3 cm lengths
• 1⁄2 cup grape tomatoes Notes: 100 g
• 1⁄2 cup Thai basil leaves Notes: 15 g, optional, see note 2, can be substituted with regular basil

  Optional
• Steamed jasmine rice Notes: to serve
• Crispy fried shallots Notes: to serve
• Lime wedges Notes: to serve