Thai Green Chicken Curry (Kang Khiao Wan Gai)

Prep Time 5 mins
Cook Time 15 mins
Serves 2

Ingredients

2 chicken breasts
2 tablespoons green curry paste
1/2 aubergine
2 tablespoons coconut cream (or ghee if you don't like coconut)
1 cup coconut milk
10 leaves sweet basil
5 kaffir lime leaves, torn in half
2 tablespoons finger ginger, shredded (use normal ginger if necessary)
1 pinch palm sugar
1 tablespoon fish sauce
2 tablespoons tamarind paste

Directions

Put the oil or coconut cream into the wok over low heat. Add the curry paste and stir until fragrant. Add the chicken and fry until chicken is cooked. Add the coconut milk, kaffir leaves, ginger, aubergine, sugar, tamarind and fish sauce. Keep stirring until the sauce has thickened. Add the sweet basil leaves and serve over rice!

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