• 50 g green curry paste
• 2 tablespoons vegetable oil
• 400 ml Thai coconut milk
• 300 g chicken breast, thinly sliced
• 100 ml chicken stock or hot water
• 1 tablespoon palm sugar
• 2 tablespoons Thai fish sauce
• 100 g aubergine, cut into 1cm pieces
• 100 g bamboo shoots, cut into 1cm pieces
• 25 g Thai pea aubergines
• 4 kaffir lime leaves, torn into pieces
• 12–15 Thai sweet basil leaves
• 2–3 long red chillies, cut into strips

Heat the oil in a wok or large frying pan. Add the green curry paste and 2 tablespoons of the coconut milk and cook over a medium heat, stirring until the oil and green curry paste combine and turn green. This prevents the paste separating later on.

Add the sliced chicken and stir well to coat it in the paste. Keep stirring over a medium heat until the chicken begins to colour on the outside. Pour in the rest of the coconut milk and the chicken stock or hot water, then increase the heat and bring it to the boil. Add the palm sugar and fish sauce and stir until the palm sugar melts into the curry.

Put the aubergines, bamboo shoots and pea aubergines into the curry, then reduce the heat to medium and simmer for 8–10 minutes.

Finally, stir in the torn kaffir lime leaves and the sweet basil. Scatter with strips of red chilli and serve with rice.