The South East Asian curry base that I made for this curry was so easy and it produced this delicious chicken and veggie curry that we enjoyed as an entree to a family gathering recently. The curry was so flavoursome without being too spicy. You could use any vegetable you liked but the simplicity of eggplant, tomato and green beans was a perfect combination with the chicken. Beautiful Thai flavours in the base including ginger, lime and coriander made it really tasty. Originally I thought I might use the other half of the curry base to make something different but I loved this dish so much that I think I'll just make this one again. My kids aren't huge fans of curries but they all really enjoyed this as they tasted it straight from the pot! Annabel says in the book not to be daunted by the list of ingredients in the base, as once you have got them all together the food processor does all the work! Cooking the base for a short time then adding the chicken and veggies just couldn't be easier. Give this one a go, you won't be disappointed! Catherine
