green Thai curry with eggplant and zucchini

Heat 1 tbsp of vegetable oil in a large non-stick pan or wok over medium-high heat. Add minced garlic and grated ginger and sauté for 1 minute until fragrant. Add the cubed chicken breast and stir-fry for 4–5 minutes until lightly golden and cooked through. Remove and set aside. In the same pan, add the sliced onion, green and red bell peppers, and cook for 2–3 minutes until slightly softened. Add the sliced eggplant and zucchini rounds. Stir-fry for another 3–4 minutes until they begin to soften and take on some colour. Push the vegetables to the side of the pan and add the green Thai curry paste to the centre. Toast it for 30 seconds, then stir it into the vegetables to coat evenly. Return the chicken to the pan and pour in the coconut milk. Stir everything together, then season with fish sauce, black pepper, and paprika. Reduce heat to medium and simmer for 8–10 minutes until the sauce thickens slightly and everything is cooked through. Taste and adjust seasoning as needed. Remove from heat and scatter a generous handful of fresh basil leaves over the top. Serve immediately over steamed jasmine rice or with flatbreads on the side. Tip: For deeper flavour, use the thick cream from the top of the coconut milk can to fry the curry paste first before adding the rest of the milk — this 'blooms' the paste and makes the sauce significantly more aromatic and flavourful.