This fragrant Thai food is one of my favourites. I was very glad when I learnt how to make my own paste some years ago. The paste itself is easy to make, and so is the rest of the food.
5 tbsp Thai green curry paste click here for my recipe
400ml coconut cream
500g chicken, cut into strips or chunks
1 courgette / zucchini, cut into pieces
2-3 mini aubergines / eggplants, cut into pieces
1 red pepper, cut into strips
5 chestnut mushrooms, quartered
1. Fry the paste in a pan for about 10 seconds. There is no need to add oil.
2. Pour the coconut cream in, and add all the other ingredients. Bring to boil, and simmer for about 10 minutes.