- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2cm/1in piece fresh ginger, finely chopped
- 8 chicken thighs, skin removed, boned and cut into 3cm/1¼in chunks
- 100g/3½oz Thai green curry paste
- ½ butternut squash, peeled, seeds removed and cut into 3cm/1¼in chunks
- 1 large sweet potato, peeled and cut into 3cm/1¼in chunks
- 1 small aubergine, end removed and cut into 3cm/1¼in chunks
- 1 courgette cut into 3cm/1¼in chunks
- 200ml/7fl oz coconut milk
- 200ml/7fl oz chicken stock
- 100ml/3½fl oz double cream
- 100g/3½oz fine green beans cut into 2cm/1in lengths
- 400g/14oz basmati rice
- 400g/14oz plain flour
- 2 tsp sea salt
- 2 tbsp olive oil, plus extra for frying
- splash of warm water to bind mix
- 2 tbsp roughly chopped fresh coriander
- 4 spring onions, root removed and finely sliced
- Heat a large frying pan and, once hot, add the oil and then the onion, garlic and ginger. Cook for four minutes, then add the chicken thighs and cook for a further 3-4 minutes. Stir in the Thai curry paste and cook for a further 3-4 minutes.
- Add the squash, sweet potato, aubergine and courgette. Stir, then add the coconut milk and chicken stock.
- Cook for 15 minutes, then add the cream and beans. Cook for further 10 minutes.
- Meanwhile, put the rice in a large saucepan and cook to packet instructions.
- For the flatbread, place the flour, salt and oil in a large bowl and add enough water to bring it together to form a dough. Knead until smooth then divide into four balls.
- Flour a work surface and roll out each ball into a large circle.
- Heat a griddle or frying pan and add the oil. One at a time, place each flatbread into the pan and cook on both sides for a few minutes.
- To serve, place the rice on serving plates topped with the curry. Place the bread on the side and garnish with fresh coriander and spring onions.