• 6 Tbsp Thai green curry paste
• 2 cloves garlic
• 1cm piece ginger
• 1 tsp lemongrass paste
• 2 Tbsp olive oil
• 1 cup chicken stock liquid
• 1 can coconut milk
• 2 tsp fish sauce
• 2 tsp honey
• pinch salt
• 6 kaffir lime leaves
• 350g chicken thigh
• 2 Japanese eggplant
• 1 cup snow peas
• 16 Thai basil leaves
• 1/2 lime
• Small handful coriander
• red chilli
• Option 2 serves brown rice if high carbohydrate or follicular phase

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1. Bring a large pot to medium heat with a drizzle of olive oil
2. Finely chop the garlic, chilli, and grate the ginger
3. Add the garlic, lemongrass paste, and ginger to the pot and cook until fragrant - approximately 2 minutes
4. Add chicken broth, coconut milk and mix to dissolve paste
5. Add fish sauce, honey, and salt
6. Tear the kaffir lime leaves and throw into pot, bring to a simmer
7. Chop the chicken into 2cm pieces, add to pot and cover in sauce
8. Simmer gently for 7 minutes
9. Chop the eggplant into 3cm pieces and add to the pot, cooking until softened - approximately 5 minutes
10. Add snow peas, cook until softened - approximately 2 minutes
11. Stir through the Basil and squeeze of lime juice
12. Divide between bowls, option to serve with brown rice
13. Enjoy!

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