Curry with Chicken

Method

Heat oil in a large wok or heavy-bottomed pan over medium-high heat and fry the shallots and garlic until fragrant, about 1 minute. Add the curry paste and fry for 2-3 minutes, stirring constantly, until the oil separates from the paste. Add the chicken pieces and stir-fry for 3-4 minutes until lightly sealed. Pour in the coconut milk, then add the galangal, fish sauce, and palm sugar, stirring well to combine. Reduce heat to medium and simmer for 12-15 minutes until the chicken is cooked through, then add the long beans and baby aubergines. Continue simmering for 5-7 minutes until the vegetables are tender. Remove from heat and stir through the Thai basil just before serving.