Thai yellow curry

There were vegetables, and chicken, and coconut milk, and it had been at least three days since I'd had some jasmine rice. The following appeared:

2 dsp grapeseed oil

1 tsp madras curry powder

1/4 onion, finely sliced

1" ginger root, finely sliced

2 cloves garlic, finely sliced

1 bruised stick of lemongrass, cut into 3 pieces

1 kaffir lime leaf

Thin coconut milk

Chicken thigh (cubed meat + bone)

1/2 small sweet potato, diced

1/2 aubergine, diced

1 small green pepper, cubed

1/2 red pepper, cubed

1 sliced carrot

1 - 2 tsp lime juice

1 tsp palm sugar

2 tsp fish sauce

3 tbsp raw grated coconut (frozen)

Heat oil over a medium heat in a pan, and add curry powder. Let oils release, then add onion for 5mins. Stir in garlic, ginger, lemongrass and kaffir lime leaf, and fry until all is a little softened.

Add chicken pieces and the bone, stir, and cook until meat has lost its pinkness. Add thin coconut milk to cover, stir in grated coconut, and let simmer for 15mins or so.

Stir sweet potato and aubergine into the pan, and let simmer for a few minutes more. Add more coconut milk if required.

Some 10mins before serving, add the peppers and carrot. Season with lime juice, palm sugar and fish sauce - adjust to taste.

Serve over steamed jasmine rice, preferably with a sprinkling of fresh coriander.