Thai chicken curry

Thai chicken curry
  • Serves icon Serves 4 people
  • Time icon Takes 30 minutes

No-one can resist this fragrant Thai chicken curry recipe , especially when it’s this quick and easy to make. If you can’t manage to eat it all for dinner, the leftovers make a great noodle salad.

Nutrition: per serving

Calories
637.5kcals
Fat
20.7g (13.1g saturated)
Protein
56.6g
Carbohydrates
11.3g (2.6g sugar)
Salt
1.1g
Calories
637.5kcals
Fat
20.7g (13.1g saturated)
Protein
56.6g
Carbohydrates
11.3g (2.6g sugar)
Salt
1.1g

Ingredients

  • 1 tbsp sunflower oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 400ml can coconut milk
  • 600ml chicken stock
  • 2 lemongrass stalks, thickly sliced
  • 4 tbsp good-quality green curry paste
  • 4 chicken breasts, cubed
  • 1 large aubergine, cubed
  • 250g cooked Thai jasmine rice
  • 2 red chillies
  • 100g beansprouts
  • Fresh basil leaves
  • 2 limes

Method

  1. Heat the oil in a large pan and cook the shallots and garlic for a few minutes until golden. Add the coconut milk, chicken stock, lemongrass and curry paste and bring to the boil, stirring, until the paste dissolves.
  2. Add the chicken and aubergine to the pan and simmer gently for 15 minutes, until cooked through.
  3. Divide the rice between 4 bowls, then spoon over the curry.
  4. Pile the chillies, beansprouts and basil on top and serve immediately with lime wedges for squeezing over.

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