One of my favourite recipes of all time, this is quick and easy to whip up!

Timing: about 35 minutes includes 20 minutes cooking time

Ingredients

300 g chicken

2 tbs green curry paste (this can be purchased off the shelf or hand made)

1.5 cup coconut milk

1 cup thai pea eggplant cut into 1cm pieces

1/5 cup long beans into 2cm lengths

2 kaffir lime leaves, torn

1.5 tbsp fish sauce

1 tbs palm sugar

1 tbsp cooking oil

Ready rolled puff pastry

Green curry paste if making by hand

15 green hot chilies

3 shallots,sliced

9 cloves garlic

1 tsp finely sliced galangal

1 tbsp sliced lemon grass

0.5 tsp finely sliced kaffir lime rind

1 tsp chopped coriander root

5 peppercorn

1 tbsp roasted coriander seeds

1 tsp roasted cumin

1 tsp salt

1 tsp shrimp paste

Method:

Grind all the green curry paste ingredients until well combined and set aside. Skip this step if you are buying the green curry paste.

Heat 1 tbsp oil and stir fry the curry paste until fragrant. Reduce the heat and gradually add 0.5 cup of the coconut milk, stir until a film of green curry oil surfaces.

Add kaffir lime leaves, chicken, long beans, eggplant and continue to cook for 3 minutes. Add the remaining coconut milk, season with sugar and fish sauce.

Pour the mix in ramekins and cover with puff pastry.

Bake at 180C about 20 minutes.