Prawn (or chicken) green curry

Prawn (or chicken) green curry

400ml coconut milk (I prefer ‘Chaokoh’ brand)

2 chicken fillets, cut into small dices (alternatively you can use king prawns for this dish)

4 Thai green aubergines, chopped (each one into 4 small pieces)

1tbsp green curry paste (‘Kaeng Keow Wan’, more if you want it spicier or less if you prefer it less spicy) (I prefer ‘Mae Ploy’ brand)

6-8 sweet basil leaves

2tbsp fish sauce and hint of granulated sugar

1)    Pour half of the coconut milk into a pot and heat it until it is boiled. Keep stirring for a couple of minutes.

2)    Add 1tbsp green curry paste (more if you want it spicier or less than 1 tbsp if you want it less spicy). Stir until the curry paste is dissolved.

3)    Add the diced chicken and stir until the chicken is cooked.

4)    Pour the rest of the coconut milk into the pot and add the chopped aubergines and basil leaves. Stir until the aubergines are cooked (they will turn soft when cooked but do not leave them until they are too soft). 

5)    Season the curry with 2tbsp fish sauce and hint of sugar. Adjust the seasoning to suit your taste.