Directions

1. Cut and prepare the courgette, aubergine, spring onions, red pepper and green beans
2. Combine the red chilli, coriander, Rub Me Long Time and lemongrass in a food processor/spice grinder and blitz
3. Add the tomato puree to the spice mixture and cook in a dry pan over a medium heat for 1-2 minutes, stirring continuously
4. Add the prepared  vegetables, stir to coat, and cook for a further minute
5. Add the soy sauce, fish sauce, palm sugar, a squeeze of lime juice and the 2 tins of coconut milk. Allow to simmer for 5 minutes
6. Add the sliced chicken breast, and simmer for 30 minutes
7. Serve with your choice of sticky or jasmine rice