Thai Green Curry

• 600g chicken breast fillet
• 2-3 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 3 aubergines
• 6 kaffir lime leaves
• 16 Thai basil leaves
• 400ml coconut milk (1 can)
• 2-3 tablespoons green curry paste
• 2 large cloves of garlic, chopped
• 2 teaspoons of fresh ginger, finely grated
• 1 tablespoon finely chopped lemongrass
• 200g sugar snap peas, halved
• 250ml of chicken or vegetable stock
• Salt 1 pinch of sugar
• Juice of 1/2 lime, to taste
• Steamed jasmine rice
• Roasted cashew nuts, chopped
• Fresh coriander

Begin by washing the chicken thoroughly, pat dry and cut into fine strips. Place in a bowl with fish sauce and mix well. Let marinate for 15 minutes.

Meanwhile, wash the aubergines, remove the stalks and cut into thin slices.

Wash the lime leaves, remove the stems and leaf veins and cut into very fine strips. Wash the Thai basil and pluck the leaves.

Heat the oil in the Le Creuset Signature Round Casserole over medium heat. Briefly sear the chicken on all sides, remove and set aside.

Lift off the coconut cream (the solid part of the coconut milk) with a spoon, and place in the casserole and heat. Add the curry paste, garlic, ginger and finely chopped lemongrass and stir-fry for 2 to 3 minutes.

Add the finely chopped lime leaves, aubergine slices and snap peas and pour in the remaining coconut milk and the chicken broth. Simmer for 5 minutes, and then add the chicken and continue cooking for 3-5 minutes.

Season the sauce again with salt, sugar and lime juice. Finally stir in the Thai basil.

Sprinkle the green Thai curry with chopped coriander and cashew nuts and serve with jasmine rice.