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  • ¼ cup (75g) green curry paste
  • 2 x 400ml cans coconut milk
  • 2 fresh kaffir lime leaves, torn
  • 1kg chicken thigh fillets
  • 2 tablespoons peanut oil
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon grated palm sugar
  • 150g pea eggplants, quartered
  • 1 small zucchini (150g), cut into 5cm pieces
  • 1/3 cup loosely packed fresh thai basil leaves
  • ¼ cup coarsely chopped fresh coriander
  • 1 tablespoon fresh coriander leaves
  • 1 fresh long green thai chilli, sliced thinly
  • 2 green onions, sliced thinly

Chicken green curry

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Place curry paste in large saucepan; stir over heat until fragrant. Add coconut milk and lime leaves; bring to a boil. Reduce heat; simmer, stirring, 5 minutes.

Meanwhile, remove fat and quarter chicken pieces. Heat oil in large frying pan; cook chicken, in batches, until just browned. Drain on absorbent paper.

Add chicken to curry mixture with sauce, juice, sugar and eggplants; simmer, covered, about 5 minutes or until eggplants are tender and chicken is cooked through. Add zucchini, basil and chopped coriander; cook, stirring, until zucchini is just tender.

Place curry in serving bowl; sprinkle with coriander leaves, sliced chilli and onion.

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