Soften the garlic and onion in the olive oil in a medium saucepan.
Stir in the green curry paste, cooking for 1 minute.
Stir in the apple juice. Cook for 1 minute more.
Add the coconut milk and bring the sauce to a simmer. Do not boil or the coconut milk may separate.
Stir in the aubergine and red pepper strips. Cook gently for 5 minutes.
Add the chicken to the mixture with the soy and chilli sauces. Simmer, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through. Check for seasoning.
Meanwhile, cook the basmati rice as per packet instructions.
Before serving, stir half the coriander into the sauce. Serve the curry with the rice, garnished with the remaining coriander.
Don't let the curry boil or the coconut milk will split!
A good one for left-over vegetables.
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