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green chicken curry

INGREDIENTS
qUs3S3j%knD 2 x 400ml cans coconut milk
X:LA6q1MbD&S 1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)Y!g C'u
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300ml chicken stock, hot
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Z3K{Eu-m 3 fresh or dried kaffir lime leaves
i[,?M2mH+U)K 5cm piece galangal, sliced
k6\NoRy'op!VP 4 skinless chicken breasts, cut into bite-size pieces
qJO|CK2B 125g pea aubergines or regular aubergines&gUh3Txlb
Handful fresh Thai basil leaves, to taste
'O1e hY5\ Juice of 1 lime, to taste
-_I#xqw|Q%Fe6Y;[a 1-2 tbsp Thai fish sauce (nam pla), to taste.P i*d5`-lR7z
METHOD
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How to make green chicken currya4X(p}\ [)}1t![
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.%UJ3N"K,c6aO2o^x

4]#mD:@L:gC 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.n O_ce:VR%N^]

5S7O"VN2`*R"_ z 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.g7F
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E'VI@Np;d Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.