Chicken Thai Red Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 24 minutes

Ingredients

2 tbsp olive oil

1 tsp freshly minced garlic

1 tsp freshly minced ginger

½ cup (125 g) red curry paste (see note 1)

1 cup (250 ml) chicken stock

400 ml (13½ fl oz) coconut milk

4 makrut (kaffir) lime leaves, finely sliced (optional, see note 2)

1 tsp fish sauce

1 tsp sugar

1 eggplant (aubergine), roughly diced

300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup (125 g) green beans, trimmed and cut into 3 cm (1¼ inch) lengths

½ cup (100 g) grape tomatoes

½ cup (15 g) Thai basil leaves (optional, see note 2, can be substituted with regular basil)

Steamed jasmine rice, to serve

Crispy fried shallots, to serve

Lime wedges, to serve

Directions

Heat the olive oil in a large, heavy-based pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the curry paste and stir for a further 30 seconds.

Add the chicken stock, coconut milk, makrut lime leaves (if using), fish sauce and sugar. Bring to the boil, then add the eggplant. Reduce to a gentle simmer and cook for 5 minutes.

Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white.

Add the green beans and cook for a further 3 minutes.

Add the grape tomatoes and basil (if using) and cook for a further 2 minutes.

Serve with steamed jasmine rice, a sprinkle of crispy fried shallots and a squeeze of fresh lime juice.

Nutrition

• Calories: 581
• Total Fat: 35.5 g
• Saturated Fat: 19.8 g
• Trans Fat: 0 g
• Cholesterol: 56.6 mg
• Sodium: 619.1 mg
• Total Carbohydrate: 53.2 g
• Dietary Fiber: 2.9 g
• Total Sugars: 9.4 g
• Protein: 23.8 g