You need

• 14″ Non-Stick Wok (optional) or Large Non-Stick Pan

Ingredients

• 425g chicken mini fillets;
• 1 courgette;
• 1 aubergine;
• 2 tbsp oil (preferably coconut oil);
• 1 tbsp sugar;
• 2 lime leaves (optional);
• 400ml coconut milk;
• 2 tbsp thai green curry paste;
• Small bunch Thai basil;
• Boiled rice to serve;

Step by step

• In a wok heat the oil until very hot. Drop in the garlic and cook until golden. It takes only a few seconds and if you let it to burn it will taste biter.
• Add in the curry paste and stir it for a few seconds.
• Pour in the coconut milk, fish sauce, lime leaves and sugar.
• Add the chicken and turn the heat a bit down. Cover the wok and simmer for 5 minutes.
• Add the vegetables, stir well and simmer for another 5 minutes.
• Scatter on the Thai basil and serve with some jasmine rice.

  Your shopping basket

• 425g chicken mini fillets – £4.00
• 3 Courgettes – £1.80
• 2 Aubergines – £1.20
• 25g Basil leaves – £0.82
• 400ml Coconut milk – £1.60
• 100g Thai green curry paste – £1.69
• Total basket £11.11 | Cost of ingredients (4 servings) £8.61 | Per serving £2.15