Jungle Curry

Ingredients:

Curry paste:

2 medium shallots, peeled and chopped

1-2 red hot chillies

1 stick of lemongrass, outer layer removed and chopped

3 cm piece of ginger, chopped

3 cloves of garlic, minced

1/2 tsp dried chilli flakes

2 tsp fish sauce

1/2 tsp galangal paste

1 tbsp very finely chopped coriander root or stalks

1/2 tsp ground coriander

Curry:

2-3 tbsp neutral cooking oil

2 medium-large aubergines cut into 2 cm cubes

600ml hot chicken stock

8-10 lime leaves

800g skinless, boneless chicken thighs cut into bite sized pieces

150g green beans

150g baby corn

Leaves from 4 sprigs of Thai basil

Freshly squeeze lime juice

Method:

1. Blend together all the curry paste ingredients until fairly smooth.

2. Heat 2 tbsp of oil in a large pan with a lid, set over a medium heat, add the curry paste and fry for 2-3 mins until really fragrant. Add the aubergines and sauté for 4-5 mins, staring frequently so the paste doesn’t stick and burn. Stir in the hot stock and lime leaves, scraping up any past stuck at the bottom and sides of the pan, and bring up to a simmer. Add the chicken, partly cover with a lid and cook for 8 mins, stirring once or twice.

3. Add the beans and the baby corn, pushing them into the curry until submerged, then cover completely with the lid and simmer for 3 mins. If the curry looks very thin (it should be soupy), remove the lid and increase the heat for a final 3-4 mins. Remove from the heat and stir in most of the Thai basil, plus a good squeeze (or two) of lime juice. Serve with rice.