This quick and easy green chicken curry recipe takes minutes, so it's ideal for mid-week entertaining. Serve with baked rice, quick Thai salad and mango fools.
Ingredients
- 1 tbsp groundnut oil
- 1 small aubergine, diced
- 3 tbsp good-quality Thai curry paste (we like Thai Taste Green Curry Paste)
- 160g tin coconut cream
- 4 skinless free-range chicken breasts, sliced
- 400g tin coconut milk
- 2 tbsp Thai fish sauce
- 2 tsp soft brown sugar
- Bunch of spring onions, halved lengthways, then sliced into 3cm pieces
- 120g mangetout
- 120g fine green beans, trimmed
- Splash of chicken stock or water, hot
- Juice of 1 lime, plus extra wedges to serve
- Large handful of fresh coriander leaves, roughly chopped
Method
- 1. Heat the oil in a large sauté pan over a medium heat and fry the aubergine until golden, then remove to a bowl.
- 2. Add the curry paste and coconut cream to the pan and cook for 2 minutes. Stir in the chicken, fried aubergine, coconut milk, fish sauce and brown sugar. Bring to a simmer and add the spring onion, mangetout and green beans. Simmer for 3 minutes until the chicken is cooked through. Add a splash of stock or water if the sauce is too thick.
- 3. Squeeze over the lime juice and sprinkle generously with the chopped coriander. Serve with the lime wedges.
Nutritional info
Per serving: 394kcals, 21g fat (13g saturated), 40.8g protein, 10.3g carbs, 9.5g sugar, 2.1g salt
Chef's tip
For more authenticity, replace the aubergine with 75g Thai pea aubergines from a jar, rinsed and drained (available from Asian supermarkets, Waitrose or thaitaste.co.uk). Don’t fry them – add them with the veg in step 2.
More recipe ideas
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Wine Recommendation
This menu has some fabulous matches with perfumed, exotic, citrus-fresh New World whites – chilled New Zealand Sauvignon Blanc or an Aussie Riesling top our list.