WHAT TO EAT TONIGHT

Red Thai chicken & aubergine curry

A warming, flavour-packed meal, ready in 30 minutes

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Added on

A warming, flavour-packed meal, ready in 30 minutes

Posted

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • 1 tbsp oil
  • 500g chicken-breast fillets, diced
  • 1 large onion, diced
  • 1 aubergine, diced
  • 100g fine green beans, trimmed and halved lengthways
  • 100g baby corn, halved
  • 3 tbsp 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 five minutes. Add the vegetables and cook for two minutes.
  2. Stir in the red Thai curry paste and cook for one minute before adding the coconut milk, stock, fish sauce, lime leaves and lemongrass.
  3. 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.
  4. Remove the lime leaves and lemongrass from the sauce, stir in the lime juice and coriander and serve with the rice.

Recipe and image courtesy of Waitrose & Partners

Tagged in:
Thai
curry
Chicken and Turkey

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