Ingredients

• 1 tbsp vegetable oil
• 2 banana shallots
• finely sliced
• 2 tbsp Thai green curry paste
• 400ml/14fl oz coconut milk
• 1 tsp fish sauce
• 4 chicken thighs
• boneless and skinless
• 250g/9oz new potatoes
• peeled and halved
• 125g/4½oz pea aubergines (available at some supermarkets or Asian grocers)
• 1 lime
• juice only
• salt and freshly ground black pepper
• 250g/9oz Thai jasmine rice
• 1 stalk lemongrass
• lightly crushed
• 500ml/18fl oz water
• handful fresh coriander
• leaves only
• to serve

Directions

• For the curry
• heat a large deep lidded frying pan or wok until hot
• then add the vegetable oil and the shallots. Stir fry for one minute
• then add the curry paste and stir fry for a further minute.
• Add the coconut milk and bring to the boil.
• Add the fish sauce
• chicken thighs
• potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes
• or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice
• season
• to taste
• with salt and freshly ground black pepper and stir.
• Meanwhile
• for the rice
• place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes
• or until the rice is tender and all the water has been absorbed. Remove the lemongrass.
• To serve
• place the rice onto serving plates
• top with the curry and sprinkle over the coriander.