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Red Thai chicken & aubergine curry
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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,
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.
Typical values per serving:
This recipe was first published in April 2017.