Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 200grams green beans (halved)
- 1 large eggplant (cut into 3cm pieces)
- 2tablespoons lime juice
- 1 cup salt-reduced chicken stock
- 500grams chicken stir-fry strips
- 1/3 cup roasted unsalted peanuts (chopped)
- 2 cup jasmine rice (to serve)
- 270milliliter coconut milk
- 1/4 cup Penang curry paste
- 1 lemongrass stalk, bruised (tied in a knot)
- 1/4 cup Thai basil leaves (torn if large)
- 3 kaffir lime leaves (bruised)
- 1/2teaspoons brown sugar
Method
Step 1 of 3
Combine curry paste, coconut milk, lime leaves and lemongrass in a wok over medium heat. Simmer for 5 minutes.
Step 2 of 3
Add stock, sugar and eggplant and simmer for 10 minutes. Add chicken, beans and half the peanuts. Simmer for 5 minutes, stirring occasionally, or until chicken is cooked through. Stir in lime juice.
Step 3 of 3
Top curry with basil leaves and remaining peanuts, and serve with rice and lime wedges.
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