Ingredients:
1 medium potato, scrubbed but not peeled
150g chicken thighs, skin on, cut into bite-sized pieces
½ small aubergine (eggplant), cut into 12mm cubes
½ green bell pepper, cut into 2cm squares
½ red bell pepper, cut into 2cm squares
1 medium onion, cut into 2cm cubes
2 tbsp cooking oil
100ml water
4 tbsp Thai green curry paste
1 tsp grated bouillon cube, any flavor
4 tbsp coconut milk
2 tsp brown sugar (palm sugar, preferably)
½ tsp fish sauce (nam pla)
3 to 4 lime leaves
1 lemongrass stalk, outer layers removed and core minced
1 Thai birds' eye chilli, sliced into thin rounds (for garnish)
Method:
Place the potato in a lidded microwave-safe bowl. Set the steam holes to colosed, place in your microwave and cook on HIGH for 5 minutes. Allow to cool until it can be handled then peel the skin, cut the flesh into bite-sized pieces and set aside.
Combine the aubergine, bell peppers, onion and chicken pieces in a microwave-safe dish. Drizzle over the oil and toss to combine. Cover with clingfilm (plastic wrap), pierce the top a few times with a sharp knife then place in your microwave and cook on medium-high for 4-5 minutes.
Remove the clingfilm then mix in all the remaining ingredients (including the potato). Cover with clingfilm once more and pierce a couple of steam holes, place in your microwave and cook on full power for 6-7 minutes.
Allow to rest for 1 minute. Turned into a warmed serving dish, garnish with the birds' eye chilli rounds and serve.
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