A typical Thai green curry has a distinctive consistency – most obviously, it is much thinner than East Asian curries. The main ingredients of the curry paste are fresh aromatic Thai herbs and spicy fresh chillies.
1. Heat a large wok or heavy-based saucepan over a medium heat. Add the oil and stir in the green curry paste and salt. Cook, stirring, for 2 minutes, then add half of the coconut milk and simmer for 5 minutes, until the oil floats to the top and the sauce turns green in colour.
2. Add the chicken, pea aubergines, Thai aubergines, both types of chilli and the kaffir lime leaves and cook for 1 minute, stirring regularly. Stir in the remaining coconut milk and 4 tablespoons of water. Bring to the boil, then reduce the heat and stir in the fish sauce and sugar and simmer for 15 minutes, until the chicken is cooked.
3. Remove the curry from the heat and add the basil. Serve in individual portions, or in one or two large serving bowls for everyone to help themselves, with jasmine rice on the side.
Extracted from Bangkok Thai: The Busaba Cookbook (Sphere, £25) Photography by © Ape Inc. 2018.
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