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    Red Thai chicken & aubergine curry

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    Red Thai chicken & aubergine curry

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    1 tbsp oil
    500g pack chicken breast fillets, diced
    1 large onion, diced
    1 aubergine, diced
    100g trimmed fine green beans, halved lengthways
    100g Waitrose 1 Baby Corn, halved
    3 tbsp Bart Red Thai Curry Paste
    400g can coconut milk
    250ml chicken stock
    1 tbsp fish sauce
    2 fresh Kaffir lime leaves
    1 lemongrass stalk,
    halved lengthways
    250g fragrant Jasmine rice
    Juice 1 lime
    28g pack coriander, roughly chopped


    1. Heat the oil in a large wok or frying pan and fry the chicken and onion for 5 minutes. Add the vegetables and cook for 2 minutes. Stir in the red Thai curry paste and cook for 1 minute before adding the coconut milk, stock, fish sauce, lime leaves and lemongrass. Bring to the boil and simmer for 15 minutes, stirring occasionally. Ensure that the chicken is cooked through with no pink meat.

    2. Meanwhile, cook the rice according to pack instructions.

    3. Remove the lime leaves and lemongrass from the sauce, stir in the lime juice and coriander and serve with the rice. 

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