Kitchens Garden

INGREDIENTS4 x 400g chicken fillets4 bok choy, washed and cut in halfGreen curry -4 shallots3 cloves garlic15g ginger15g tumeric2 green chili1.5 green capsicum, de-seeded2 pieces coriander root1 basil stalk10 lime leaves4 lemon grass1 can coconut milk1.5 litres fish stock20g riceBasil and coriander (cilantro) paste -Quater of a bunch basil leavesQuater of a bunch coriander METHODCombine shallots, garlic, ginger, turmeric, chili, capsicum, coriander root, basil stalk in a mortar and pestle or food processor and crush into a paste.In a large thick-bottomed pot cook the paste gently, without allowing it to colour.Add lime leaves, lemongrass, fish stock, coconut milk, rice and coriander and basil paste. Bring to the boil and season, reduce to sauce consistency.Strain sauce through a fine cloth and then return to a clean pot.Place the chicken into the sauce and put it back on the stove and simmer for 6-8 minutes take off and rest for another 4 minutes.Meanwhile steam bok choy for 2-3 minutes.Place bok choy, then chicken in a bowl. Gently pour over green curry and finish with a dollop of spiced eggplant.Serves four.