Thai green chicken curry is a real classic with a relatively minimal list of ingredients.
Slice the chicken into thin strips, about about 1cm thick.
Place the green curry paste in oil over a medium heat in a wok until fragrant, reduce the heat, gradually add 1.5 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
Add the Chicken and kaffir lime leaves and continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the aubergine. Cook until the aubergine is soft, sprinkle sweet basil leaves and red chillies over the top, then turn off the heat.
Arrange on a serving dish and garnish with sweet basil leaves and red chillies before serving.
Note: If you’re not down with the spice, drop the heat by using miniature red bell peppers or other mild chillies instead of the spur chillies which do have a kick.