Green curry with chicken

Method

Heat the oil in a large pan and fry the curry paste with minced garlic and ginger for 2 minutes until fragrant. Add the diced chicken and stir-fry for 3-4 minutes until golden. Pour in the coconut milk and stock, then add the aubergine, green beans and peppers, simmering for 12-15 minutes until the chicken is cooked through and vegetables are tender. Season with fish sauce, palm sugar and lime juice, then stir through the fresh Thai basil just before serving.