Easy Thai green chicken curry
Ingredients
- 2 x 400g cans coconut milk
- 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
- 800g skinless chicken thigh, each thigh cut into three
- 6 lime leaves, stalks removed, shredded
- 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
- 25g galangal, sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- handful pea aubergines or ½ aubergine, diced
- small bunch Thai basil
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