Thai curries are among my favourites, but I never seem to have time to make them. This dish is easy to follow and makes a fantastic meal all the family will love. If you like your spice (like me), add extra chillies.

Serves 4 
500g skinless, boneless chicken (in bite-sized pieces)
1 tbsp vegetable oil
2 tbsp green curry paste
1 tbsp palm sugar
1-2 stalks Thai lemongrass
6-8 fresh kaffir lime leaves, torn into pieces.
200g aubergine – diced
400ml (1 tin) coconut milk
2 tbsp Thai fish sauce
Small handful of coriander, roughly chopped.
Thai red chillies (optional)
Jasmine rice 

To begin, cut the chicken up into smallish bite-size pieces. (Tip: try and use breast or leg meat). Next, heat the oil in a wok or large frying pan. 
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass. Add the coconut milk slowly and continue to stir while cooking until a thin film of oil appears on the surface.
Reduce the heat slightly and stir in the chicken and other ingredients except the aubergine. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
When it is at a boil, again add the aubergine and continue till the chicken is cooked through.
The curry is now best left to sit for a few minutes; this way the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler.
Garnish with coriander and chopped Thai red chilli. Serve with a generous helping of sticky jasmine rice.