Thai Chicken and Eggplant Coconut Green Curry with Jasmine Rice

Cut 450g chicken into about 2.5cm pieces, cut 225g eggplant into bite-size wedges, and thinly slice the bell pepper.

Bring about 180ml of the 420ml coconut milk to a boil in a heavy pot, add 3 1/2 tbsp green curry paste and stir-cook 3–5 minutes.

Stir in chicken, then add remaining 240ml coconut milk, 240ml stock, 2 tbsp sugar and 1 tbsp fish sauce.

Bruise and tear in five makrut lime leaves, simmer 10–15 minutes, and check that the chicken center reaches at least 74°C.

Add eggplant, stir to submerge it for the first minute and cook about 2–3 minutes more until fork-tender.

Turn off heat and stir in bell pepper and Thai basil to wilt; adjust seasoning with up to the remaining 1/2 tbsp fish sauce.

Warn diners not to eat the tough lime leaves; divide 600g cooked jasmine rice into four bowls, top with curry and serve immediately.