Thai Green Chicken Curry

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soak the rice in cold water for about 20 minutes, stirring and changing the water every so often, then drain.
place the rice into a rice cooker and fill up with 2 cups of cold water.
cook until soft and sticky, the rice cooker usually judges this for you.
peel and roughly chop the onion, garlic and ginger before bunging into a food processor with the lemongrass, chilli and the stalks of the coriander.
blend to a paste.
fry off 2 tbsp of the paste in a shot of oil for 2 minutes before adding in the coconut milk, soy sauce, fish sauce, lime leaves and brown sugar.
top and tail the beans and cut into thirds, slice the aubergines into 3cm chunks and cube the chicken to a similar size.
dump the beans, aubergine and chicken into the simmer coconut milk and gentle simmer for 5 minutes until cooked… the chicken should just be lightly poached.
squeeze the juice of a lime into the dish along with the roughly chopped coriander, then test for seasoning.
serve with plenty of the sticky rice to soak up the liquid and a generous sprinkle of freshly chopped coriander and (optional) more chilli.

serves 4

• 1 green chilli
• a thumb-sized knob of ginger
• 2 cloves of garlic
• 1 stick of lemongrass
• 2 shallots or a small onion
• handful of fresh coriander
• 1 tin of coconut milk
• splash of soy sauce
• splash of fish sauce
• 2 kaffir lime leaves
• 1 tsp of brown sugar (palm sugar if you can get it)
• handful of string beans
• 2 chicken breasts
• baby aubergines
• 1 lime, squeezed
• 2 cups of jasmine rice to serve
  
  

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