Thai Green Curry

Fresh, fragrant and quick to prepare. Shake up your weeknight meals with this vegetable-packed thai green curry.

INGREDIENTS

600g chicken breast fillet
2-3 tbsp fish sauce
2 tbsp vegetable oil
3 aubergines
6 kaffir lime leaves
16 Thai basil leaves
400ml coconut milk (1 can)
2-3 tbsp green curry paste
2 large cloves of garlic, chopped
2 tsp of fresh ginger, finely grated
1 tbsp finely chopped lemongrass
200g sugar snap peas, halved
250ml of chicken or vegetable stock
Salt
1 pinch of sugar
Juice of 1/2 lime, to taste
Steamed jasmine rice
Roasted cashew nuts, chopped
Fresh coriander

METHOD

Begin by washing the chicken thoroughly, pat dry and cut into fine strips. Place in a bowl with fish sauce and mix well. Let marinate for 15 minutes.

Meanwhile, wash the aubergines, remove the stalks and cut into thin slices.

Wash the lime leaves, remove the stems and leaf veins and cut into very fine strips. Wash the Thai basil and pluck the leaves.

Heat the oil in the Le Creuset Signature Round Casserole over medium heat. Briefly sear the chicken on all sides, remove and set aside.

Lift off the coconut cream (the solid part of the coconut milk) with a spoon, and place in the casserole and heat. Add the curry paste, garlic, ginger and finely chopped lemongrass and stir-fry for 2 to 3 minutes.

Add the finely chopped lime leaves, aubergine slices and snap peas and pour in the remaining coconut milk and the chicken broth. Simmer for 5 minutes, and then add the chicken and continue cooking for 3-5 minutes.

Season the sauce again with salt, sugar and lime juice. Finally stir in the Thai basil.

Sprinkle the green Thai curry with chopped coriander and cashew nuts and serve with jasmine rice.