Thai aubergine and chicken curry

Bring aromatic flavours of south-east Asia into your kitchen with this fragrant coconut-based curry
Our chicken and aubergine curry, topped with baby sweetcorn and lime
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Recipe by: Sarah James | Health Information Publications Manager

I created this recipe after taking a cooking course in Thailand. Key to Thai cooking are the herbs and spices – and this recipe uses some of the most popular ones used in authentic Thai cuisine, but cuts down on the fat and salt.

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Ingredients
  • 240g dried basmati and wild rice mix
  • For curry paste:
  • 1 stalk lemongrass, trimmed, outer layers removed, and sliced
  • 1 teaspoon coriander seeds
  • 1–3 green chillies, halved (remove seeds for milder taste)
  • 2 shallots, diced
  • 2 cloves garlic, finely diced
  • 2.5cm root ginger, finely chopped
  • Handful fresh coriander (stalks and leaves), roughly chopped
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-salt soy sauce
  • For curry:
  • Spray oil
  • 1 x 400g can reduced-fat coconut milk
  • 4 skinless chicken breasts, diced (about 500g)
  • 1 aubergine, diced
  • 200g mangetout
  • 200g baby sweetcorn, halved
  • 1 red pepper, cut into strips
  • 1 heaped teaspoon cornflour, dissolved into 1 tablespoon water
Time
30 minutes
SERVES:
4
CALORIES:
527
FAT:
10.5g
SALT:
1.2g
SUGAR:
12.8g
5 A DAY:
3
Method
  1. Grind the lemongrass and coriander seeds using a pestle and mortar, if you have one. Transfer into a food processor with the remaining curry paste ingredients. Keep blending until a paste has formed.
  2. Coat a frying pan with spray oil and place over a high heat. Add the curry paste and cook for about a minute, stirring continuously. Pour the coconut milk into the pan and mix, dissolving the curry paste into the milk.
  3. Bring the coconut milk to boil, and then add the chicken. Reduce the temperature, so the milk is gently simmering, and cook for 8 minutes.
  4. While the curry cooks, put the rice on to boil, as instructed on the packaging.
  5. Add the vegetables to the curry and simmer for 4–5 minutes, until the vegetables are tender. Add the dissolved cornflour to thicken the sauce and cook for a further 1 minute.
  6. Drain the cooked rice and divide between four bowls, and serve with the curry.
Instead of chicken, try this recipe with prawns (500g raw) or tofu (400g)