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Fragrant Thai green curry paste transforms chicken and plump miniature aubergines and courgettes into an exotic meal, with the minimum of preparation. For a real treat, serve the curry with creamy coconut rice. Delicious!
Ready in 30 mins
Prepare some creamy coconut rice (similar in texture to a risotto) to accompany the curry. Simmer 200g long-grain rice in plenty of boiling water for 7 minutes, then drain and return it to the pan. Stir in a 400ml can coconut milk and 200ml boiling water with a pinch of salt, and bring back to the boil. Reduce the heat to the minimum setting, cover tightly and cook for 12-15 minutes, stirring once or twice, until the rice is tender and the coconut milk is creamy. Season to taste before serving.