Green Chicken Curry

Green Chicken Curry

• 2 tbls spoons of coconut cream
• 1 thumb-sized piece of ginger
• 1 green chilli
• 1 clove of garlic
• 2 tbl spoons of Thai Green Curry Paste
• 300g chicken (breast or de-boned thighs)
• 250 ml of coconut milk
• 250 ml of chicken stock
• 300g mushrooms
• 1 Aubergine
• 1 bunch of coriander leaves

1. finely chop the ginger, chilli and garlic
2. heat the coconut cream in a medium sized pot, add the ginger etc amd the Curry Paste
3. put in the chicken and stir, cook for 2 minutes
4. add the coconut milk and chicken stock
5. add the roughly chopped mushrooms and aubergine
6. bring to the boil and cook for 10 to 20 minutes (until the chicken is done)
7. garnish with coriander leaves