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Ingredients
Chicken, thigh, boneless, skinless, raw
Beans, snap, green, canned, regular pack, drained solids
Eggplant, raw
Flour, spelt, whole grain
Sauce, pasta, spaghetti/marinara, ready-to-serve
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Instructions
Fry green curry paste in a splash of oil in a large pan for 1–2 minutes until fragrant.
Pour in coconut milk and bring to a gentle simmer.
Add chicken pieces and cook for 10 minutes.
Add aubergine and peppers and cook a further 8 minutes until tender.
Season with fish sauce, sugar, and lime juice.
Stir in Thai basil leaves at the last moment.
Serve over steamed jasmine rice.
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