Thai Green Chicken Curry

This may not look appetising but trust me. Great for a crowd and note there is quite a lot of sauce which is great to gobble down the rice with.

Serves 4-6

Ingredients:

350g chicken, chopped into cubes

400ml of coconut milk

1tbsp.green curry paste

1 green chilli, pounded

175ml chicken stock

½ aubergine, diced

2 kaffir lime leaves

½ tbsp.palm sugar

2 tbsp.fish sauce or Nam Pla

20 basil leaves

1 red chilli, pounded

Serve with:

rice

Method:

1). Heat a deep pan and pout in the coconut milk. Add green curry paste and pounded green chill. Mix together over a low heat.

2). Add chicken and increase the heat to medium. Cook the chicken until it changes colour, then add the stock, aubergine, lime leaves, palm sugar, fish sauce, half the basil leaves and a pounded red chilli.

3). Stir constantly over a medium heat until it boils. Put the rice on now to cook.

4). Reduce the heat and simmer, stirring constantly because sauce may split – should be cooked in approx. 10 mins.

5). Add the remainder of the basil leaves. Adjust the seasoning.

6). Serve with rice and enjoy!

Nutritional Composition (per serving - if recipe divided between 4):

Energy (kcal): 315

Fat (g): 20

Saturates (g): 17

Carbohydrates (g): 8.5

Sugars (g): 5.7

Protein (g): 25

The Sports Chef