Thai green curry

Thai green curry paste, 1 portion
Chicken, skinned, trimmed and slashed thighs or (better but a bit dry for my liking) cubed breast meat
Aubergines, in similar quantity to the chicken – cubed or halved if small, round type
Olive oil
1 cup of Basic Seasoning
Low-salt soya sauce, 2 DSP
Shaoxing rice wine or Mirin, 2 DSP
Soya “single cream”, 100ml
Low-salt chicken stock cube, made up to 1 pint
Lime wedges to garnish

Variations: replace baked aubergine with stir-fried strips of pepper and/or carrot sticks; replace chicken with prawns and/or squid rings (NB seafood should be added at the end of the cooking process, just before eating and take care not to overcook.

Ideally, allow the flavours in this dish to develop by making the curry a day in advance. If you find you have sauce but no meat left over, you can add seafood and/or stir-fried veg for another meal.



Spray a baking tray with oil, then place aubergine on top and spray again so that all sides have a light coating of oil. Bake at 180° C until cut edges start to turn golden.

Fry thai green curry paste in a wok with a little olive oil. When it is just starting to stick, add the meat and brown quickly. The paste may start to burn/stick a little, but don’t worry unduly about this.

Continue to stir fry, adding soya sauce, then Shaoxing rice wine, then stock, bit by bit, to prevent burning. When chicken looks more or less cooked through, add soya “single cream” and cooked aubergines.

Simmer on a low heat for 1 hour or more, stirring occasionally, until the sauce has thickened. Serve with rice and a generous squeeze of lime.