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green chicken curry

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2 x 400ml cans coconut milk{cS!E _i'x
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
gg+qrN 300ml chicken stock, hot8S4iE`at%Ed-g$L
3 fresh or dried kaffir lime leaves
.p3w(])SAN#B 5cm piece galangal, sliced
Z7[{5~o2Qs.|)g 4 skinless chicken breasts, cut into bite-size pieces P~q Xt
125g pea aubergines or regular aubergines
@`9d/\@9~ Handful fresh Thai basil leaves, to taste
-s _Fdmx3n Juice of 1 lime, to taste
9Ul:p9q,@ @TO6R2f 1-2 tbsp Thai fish sauce (nam pla), to taste
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.b3u(C5{Mm-W How to make green chicken curry0Aw I L&`+W
1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the thai green curry paste and cook over a medium heat, stirring, for 3-4 minutes.
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2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.7B X7n] RO)nV6S
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3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.
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4Fw2z @G ? Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.