Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
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
Log in to watch this premium content and more!
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
-
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.
-
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!
-
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.
Plate and Serve!
| For a spicier version, you can add more green thai chili to the blend
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 |
Reviews
{{formErrorMessage}}
Show more reviews
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
Nutrition
Close