About the Recipe
This delicious Thai classic is exactly what you need to warm your tastebuds - but if you can't handle the spice, adjust accordingly.

Ingredients
For the curry
4-6 tbsp Green Curry Paste (Optional recipe below)
600g Chicken Breast, thinly sliced
1 cup Chicken or Vegetable Broth
400ml Coconut Milk
2 tbsp Fish Sauce
2 tsp Sugar
â…› tsp Salt
2 Aubergines, chopped
1 ½ cup Mangetout
1 Carrot, sliced into rounds
½ Lime, juiced
16 Thai Basil Leaves &
6 Kaffir Lime Leaves, both optional but lovely
For the paste
4 Green Cayenne Pepper Chilis, deseeded
1-6 Thai Green Chilis, depending on spice tolerance
2 Shallots, roughly chopped
2 Lemongrass Stems, finely chopped
2 tbsp Galangal or Ginger, grated
5 Cloves Garlic, chopped
2 ½ tsp Dried Shrimp Paste (Belancan)
2 tsp Lime Zest, grated
1 tsp Ground Coriander
1 tsp Ground Cumin
¼ tsp White Pepper
¼ tsp Turmeric
2 tbsp Coriander Stems, chopped
¼ cup Coriander Leaves
2-3 tbsp Water, as needed
Preparation
For the curry
Fry off the Curry paste in some oil on medium high heat for 2-3 mins until it mostly dries out. Add the chicken broth and coconut milk. Stir to dissolve the paste.
Add the fish sauce, sugar and salt as well as the lime leaves if using. Bring to a simmer.
Add the sliced chicken, stir and lower the heat to medium and cook for 7 mins.
Add the aubergine and carrots, and cook for 5 mins until soft.
Add the mangetout, stir through the lime juice and Thai basil, if using.
Serve over some white jasmine rice with some coriander leaves to garnish.
For the paste
Combine all ingredients except the water in a food processor or blender. Blend to a fine paste, scraping down the sides as you go.
Add water as required to help it blend until it forms the correct consistency.
Use immediately or refrigerate for up to 2 days. Freezes for up to 1 month.