Authentic Thai Green Chicken Curry

Add the basmati rice and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, cut the chicken thigh fillets into thin strips 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chicken strips and cook them for 5-7 min or until golden 

Once done, transfer the golden chicken to a plate and keep the pan for later 

Meanwhile, trim the aubergine[s], discarding the green stalk[s] and cut into small bite-size pieces 

Peel and chop (or grate) the garlic 

Slice the sugar snap peas in half lengthways

Boil a kettle

Return the pan to a high heat

Once hot, add the chopped aubergine with a generous pinch of salt and cook for 4-5 min or until everything's browned slightly

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly 

Cut the lime[s] in half

Combine the coconut cream with 2 tsp [4 tsp] sugar, the juice of 1/2 [1] lime and 300ml [600ml] boiled water - this is your coconut stock

Once the aubergine has browned, reduce the heat to medium and add the Thai green curry paste and chopped garlic 

Cook for 1 min, then return the golden chicken to the pan with the coconut stock, kaffir lime leaves and fish sauce 

Increase the heat to medium-high and cook for 5-6 min, then add the sliced sugar snaps and cook for 1 min further or until tender with a bite

Meanwhile, cut the remaining lime into wedges

Chop the coriander finely, including the stalks (reserve some leaves for garnish!) 

Trim, then slice the spring onions finely 

Once cooked, stir through 50ml [100ml] milk (this loosens the curry slightly and adds extra creaminess!) and the chopped coriander - this is your Thai green chicken curry