Thai Green Chicken Curry

1. Heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened. Add Shemin’s Thai Green Curry Paste and fry for 1-2 minutes.
2. Add the fish sauce, palm sugar, coconut milk, stock, bamboo shoots, green chillies and the aubergines. Bring to the boil, then reduce to a gentle simmer and cook for 5 minutes.
3. Add the chicken and cook for a further 10 minutes or until cooked through.
4. Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs and lime juice. Leave some herbs for garnish if desired.
5. Serve with steamed rice and lime wedges to squeeze over.

Tips:

• For a Thai Red version of this curry, simply use Shemin’s Thai Red Paste instead of Green.
• You can use halved green beans instead of the bamboo shoots.
• You can substitute the fish sauce for soy sauce or leave it out.