Thai Red Curry Dinner

I thought this would be quite difficult. In fact, it was very simple. The original recipe recommended courgettes, but I swapped them for the Spanish aubergines I picked up on Chapel Market. I gave the beans about three minutes and maybe five would have been better, but better crunchy than mushy, I always say...

INGREDIENTS: Serves 4
1 tbsp oil
4 small, skinless chicken breasts, thinly sliced
1-2 tbsp red curry paste, depending on how hot you like it
400ml coconut milk
100g green beans, trimmed
2 small Spanish aubergines, halved lengthways and roughly chopped
1 lime, juiced
2 spring onions, sliced
a handful of coriander leaves


METHOD:
Heat a large saucepan and add the oil.
Cook the chicken for 3 minutes until it starts to brown.
Add the curry paste and cook, stirring, for 1 minute until fragrant.
Then add the coconut milk, stir and reduce the heat to a gentle simmer.
Cook for 10 minutes, then add the beans and courgette.
Cook for 3 minutes until the vegetables are just tender.
Remove from heat and season to taste with lime juice and stir through the spring onions and coriander.
Serve with boiled rice.

Anyway, enjoy!