Thai Green Curry (Light)

Method

1. 1Heat oil, fry green curry paste 90 seconds till deeply fragrant — your kitchen should smell of lemongrass.
2. 2Add half the coconut milk, bring to a gently bubble till oil rises and the colour deepens.
3. 3Slip in chicken, brown quickly briefly, then add stock, remaining coconut milk and kaffir lime leaves.
4. 4Gently bubble 8 minutes; add eggplant and beans, cook 5 more till veg is tender but still bright.
5. 5Season with fish sauce and palm sugar; taste and balance.
6. 6Kill heat, gently mix in basil and slit chilli — basil should stay green and fragrant, not stewed.