Red Thai chicken & aubergine curry

Name: Red Thai chicken & aubergine curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp oil; 500 g chicken breast fillets, diced; 1 large onion, diced; 1 aubergine, diced; 100 g trimmed fine green beans, halved lengthways; 100 g Waitrose 1 Baby Corn, halved; 3 tbsp Red Thai Curry Paste; 400 g can coconut milk; 250 ml chicken stock; 1 tbsp fish sauce; 2 fresh lime leaves; 1 lemongrass stalk halved lengthways; 250 g fragrant Jasmine rice; 1 lime, juice; 28 g coriander, roughly chopped

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp oil
500g 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 Red Thai Curry Paste
400g can coconut milk
250ml chicken stock
1 tbsp fish sauce
2 fresh lime leaves
1 lemongrass stalk halved lengthways
250g fragrant Jasmine rice
1 lime, juice
28g coriander, roughly chopped

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.
Meanwhile, cook the rice according to pack instructions.
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 when made using specific products in recipe