We've cheated here a little bit by giving you a premixed curry paste. But not just your regular supermarket burn your mouth type paste. We went to our friends at Simon Johnson to get the finest paste available.
40 Minutes. Free Range. Dairy Free. Same same, but different!
400g free range skinless chicken thighs
40g Simon Johnson curry paste
1 small natural chicken stock
1 small can light coconut milk
1/2 tablespoon fish sauce
1 teaspoon brown sugar
3 sprigs thai basil
3/4 cup long grain rice
Using absorption method, cook the rice. Place it in a saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot and remove it from heat. Set aside for a minimum of 15 minutes.
Boil kettle and dissolve natural stock cube in 1 cup boiling water. Cut the chicken thighs into bite-sized pieces. Dice the eggplant into 3cm pieces.
Place 1 tin of coconut milk in a medium sized saucepan over a medium heat and simmer for 3-4 minutes to warm through. Add fish sauce, sugar and green curry paste, stir well, and cook for a further 3-4 minutes. Add chicken and stock, bring to the boil, then lower the heat and simmer for 15 minutes. Then add eggplant slices and continue to cook for 5 minutes. Then cover and cook for a further 10 minutes or until chicken and eggplant are tender and sauce has thickened. Finally, add whole basil leaves (stems removed), stir through and remove from the heat.
Place rice into bowls and ladle over the curry.
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