Thai chicken curry with aubergine
Bring aromatic flavours of south-east Asia into your kitchen with this fragrant coconut-based curry
- 30 minutes
- Serves 4
- 3 of 5 a day
- Kcal527
- Fat10.5g
- Salt1.2g
- Sugar12.8g
Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 240g dried basmati and wild rice mix
For curry paste:
- 1 stalk lemongrass, trimmed, outer layers removed, and sliced
- 1 teaspoon coriander seeds
- 1–3 green chillies, halved (remove seeds for milder taste)
- 2 shallots, diced
- 2 cloves garlic, finely diced
- 2.5cm root ginger, finely chopped
- Handful fresh coriander (stalks and leaves), roughly chopped
- 1 tablespoon lime juice
- 1 tablespoon reduced-salt soy sauce
For curry:
- Spray oil
- 1 x 400g can reduced-fat coconut milk
- 4 skinless chicken breasts, diced (about 500g)
- 1 aubergine, diced
- 200g mangetout
- 200g baby sweetcorn, halved
- 1 red pepper, cut into strips
- 1 heaped teaspoon cornflour, dissolved into 1 tablespoon water
Method
- Grind the lemongrass and coriander seeds using a pestle and mortar, if you have one. Transfer into a food processor with the remaining curry paste ingredients. Keep blending until a paste has formed.
- Coat a frying pan with spray oil and place over a high heat. Add the curry paste and cook for about a minute, stirring continuously. Pour the coconut milk into the pan and mix, dissolving the curry paste into the milk.
- Bring the coconut milk to boil, and then add the chicken. Reduce the temperature, so the milk is gently simmering, and cook for 8 minutes.
- While the curry cooks, put the rice on to boil, as instructed on the packaging.
- Add the vegetables to the curry and simmer for 4–5 minutes, until the vegetables are tender. Add the dissolved cornflour to thicken the sauce and cook for a further 1 minute.
- Drain the cooked rice and divide between four bowls, and serve with the curry.
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