THAI CHICKENĀ GREEN CURRY

INGREDIENTS:

2 tbsp coconut or vegetable oil
1 small onion, chopped
140g can sliced bamboo shoots, drained
1 small aubergine, cut into 2cm pieces
1/2 x 100g jar My Pop-up Kitchen Thai Green Curry Paste
400g can coconut milk
1 small courgette, cut into 2cm wedges
1 or 2 peppers (any colour) deseeded an cut into short strips
2 chicken thigh fillets, grilled and sliced
approx. 1 tbsp fish sauce, or to taste
Thai basil and lime wedges, to garnish

METHOD:
  1. Warm a pan over a medium heat. Then add the oil. Fry the onion for 1 minute. Add the bamboo shoots and aubergine and cook for 4-5 minutes, until the aubergine is soft.
  2. Stir in the paste until all the vegetables are coated.
  3. Turn down the heat to low and add the coconut milk along with the courgette. Simmer for 6-8 minutes until the courgettes are soft, but don't let the coconut milk or it might split.
  4. Add the peppers and sliced chicken. Simmer for 5 minutes, or until all the ingredients are hot, season with fish sauce, garnish with Thai basil/lime wedges, serve with Jasmine rice.
Serves 2-3 people
Top Tip: Marinade the chicken with 2 tbsp soy sauce, 2 tbsp sweet soy, a pinch of salt, 2 tbsp of honey and a pinch of white pepper before grilling, for extra flavour!