Ingredients

  • Serves 2 people
  • 1 boneless, skinless chicken thigh - (thinly sliced) can be substituted with either sliced beef or prawns 

  • 180 ml coconut milk

  • 80 g Thai or Asian eggplant - (cut into bite-sized pieces)

  • 2 green beans - (cut into 3 cm lengths)

  • 2 stalks lemongrass - (bottom 10 cm only, thinly sliced)

  • 1 tbsp coriander seeds

  • 1 tsp kaffir lime leaves  (chopped)

  • 3 coriander leaves (chopped)

  • 5 fresh green Thai chilies  (thinly sliced)

  • 1 tbsp galangal (chopped)

  • 1 tbsp ginger (chopped)

  • 2 shallots (chopped)

  • 3 cloves garlic (chopped)

  • 5 black peppercorns

  • 1 ½ tbsp palm sugar

  • 2 tbsp lime juice

  • 4 tbsp fish sauce

  • 120 ml water

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Recipe Courtesy of
Asian Food Network

Chicken and Eggplant Green Curry

A glorious green bowl of sweet and spice, the Chicken and Eggplant Green Curry is guaranteed to satiate your palette. The key to making this dish sing lies in the paste –a blended joy of Southeast Asian herbs and spices mixed with some lime juice –and the soft coconut milk that helps to relieve some of the spice in the curry. Stew it gently with chicken, eggplants and green beans and serve hot with steamed rice.
  • Easy
  • 20 min
  • 20 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 20 min
  • 20 min
  • 10 min

Instructions

  1. Blend curry paste

    • In a blender, add lemongrass slices, coriander seeds, chopped kaffir lime leaves, coriander leaves, green Thai chilies, galangal, chopped ginger, shallots, garlic, 5 black peppercorns, lime juice, palm sugar and 120 ml water.
    • Blend until smooth. 
    • Set aside.
    Blend curry paste


  2. Cook curry base

    • In a pan, heat 60 ml coconut milk over medium heat for 30 seconds.
    • Add the green curry paste and slowly bring to a boil, stirring constantly. 
    • Add remaining coconut milk and return to a boil.

    Get Some Cookware!


  3. Cook chicken curry

    • Add the chicken and cook for 5 minutes, stirring, until the meat is no longer pink
    • Add 4 tbsp fish sauce, eggplants and green beans and cook for 10 minutes. 
    • Remove from heat.
    Cook chicken curry


Plate and Serve!

| For a spicier version, you can add more green thai chili to the blend

Plate and Serve!

Nutritional Info

Typical Values  PER 100G PER 474G SERVING
 Energy (Kj)  392kj 1859kj
 Energy (Kcal) 94kcal 445kcal
 Fat
5.2g 25g
  which saturates
3.7g 17g
 Carbohydrates
4.2g 20g
  of which sugars
2.9g 14g
 Fibre
0.9g 4.4g
 Protein
6.9g 32g
 Salt 1.6g 7.4g

 

 

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Ingredients
  • Serves 2 people
  • 1 boneless, skinless chicken thigh - (thinly sliced) can be substituted with either sliced beef or prawns 

  • 180 ml coconut milk

  • 80 g Thai or Asian eggplant - (cut into bite-sized pieces)

  • 2 green beans - (cut into 3 cm lengths)

  • 2 stalks lemongrass - (bottom 10 cm only, thinly sliced)

  • 1 tbsp coriander seeds

  • 1 tsp kaffir lime leaves  (chopped)

  • 3 coriander leaves (chopped)

  • 5 fresh green Thai chilies  (thinly sliced)

  • 1 tbsp galangal (chopped)

  • 1 tbsp ginger (chopped)

  • 2 shallots (chopped)

  • 3 cloves garlic (chopped)

  • 5 black peppercorns

  • 1 ½ tbsp palm sugar

  • 2 tbsp lime juice

  • 4 tbsp fish sauce

  • 120 ml water

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