Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.95 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 1 2/3 cup canned coconut milk
- 100grams coriander, chopped
- 1tablespoons sunflower oil
- 3tablespoons Thai green curry paste
- 2 green chillies, deseeded and finely chopped
- 800grams boneless skinless chicken thighs, cut into bite-sized pieces
- 3/4 cup hot chicken stock
- 6 kaffir lime leaves
- 2tablespoons fish sauce
- 1tablespoons caster sugar
- 200grams Thai baby eggplants, halved if large, or cut into 1.5 cm cubes
- 100grams green beans, trimmed
- 1 lime, juice only
- 1 red chilli slivers (to garnish)
- 1 cup steamed jasmine rice (to serve)
Method
Step 1 of 4
Put the coconut milk and coriander in a food processor or blender and blend until well mixed. Strain the mixture into a jug using a fine sieve and discard the coriander.
Step 2 of 4
Heat the oil in a large wok or heavy-based saucepan until hot, add the curry paste and green chillies and stir-fry over a high heat for 2-3 minutes. Add the chicken and stir-fry for a further 5-6 minutes or until lightly browned.
Step 3 of 4
Stir in the coconut milk mixture, stock, lime leaves, fish sauce, sugar and aubergine, then reduce the heat and simmer, uncovered, for 10-15 minutes, stirring occasionally, until the chicken is cooked through. Add the green beans and simmer for a further 2-3 minutes or until tender.
Step 4 of 4
Remove from the heat and stir in the lime juice. Ladle into warm bowls, sprinkle with red chilli slivers and serve with steamed jasmine rice.
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