Add the green beans and asparagus and ... To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.

Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently ...