IMMUNE DEFENCE GREEN CURRY

SERVES TWO

Pea aubergines, 130g

Green curry paste, 2tbsp

Coconut milk, 750ml Palm sugar, 1tsp Fish sauce, 2tbsp Kafir lime leaves, 3 Chicken, 500g Basil leaves, 20g Red chillies, 2

METHOD

Heat oil in a saucepan and add the curry paste. Sauté for 10 seconds. Reduce the heat to medium and add half of the coconut milk. Cook for two minutes. Add the remaining milk, along with the palm sugar, fish sauce and salt. Stir in the lime leaves, chopped chicken and pea aubergines. Cook for seven minutes. Ladle into bowls, garnish with chillies and basil leaves. Serve with some pre-cooked rice.