Thai chicken curry with aubergine and green beans is a quick, easy and impressive recipe that you can make in under half an hour. This recipe is made with ginger, cumin and red chillies, and because everyone loves differing levels of heat, you can scale up or scale down, depending on what you can handle. If you can’t get your hands on baby aubergines, you can easily make this recipe with a regular aubergine cut into chunks. You can even throw in some tenderstem broccoli if you’ve got some in the fridge.
- For the curry paste:
- 2 shallots, chopped
- 3 red chillies, chopped (keep the seeds if you like it hot)
- 5cm piece ginger, peeled and chopped
- 1tsp each ground cumin and coriander
- 3 garlic cloves, peeled
- 1 stick of lemongrass, outer leaves removed, chopped
- 2tbsp fish sauce
- zest of 1 lime
- 1tbsp sunflower oil
- For the curry:
- 2tbsp sunflower oil
- 540g boneless chicken thighs, cut into chunks
- 400g baby aubergine, cut in half or quarters if large
- 400ml tin coconut milk
- 150g green beans, trimmed
- Fish sauce, to taste
- For the garnish:
- Small bunch coriander, chopped
- 1 small red onion, sliced
- 2 limes, cut into wedges
- 50g peanuts, chopped
To make this chicken curry recipe, whizz all the paste ingredients together with a hand-held blender or in a small food processor.
For the curry, heat 1tbsp oil in a wok or large sauté pan and fry the chicken until golden brown all over. Remove to a plate, add the remaining oil to the pan and fry the aubergine until browned. Remove to the plate with the chicken.
Add the paste to the pan and fry for a couple of mins. Add the chicken and aubergine and stir well to coat in the paste. Pour in the coconut milk and add the green beans; cook for 5 mins until the meat and vegetables are tender. Add the fish sauce and lime juice and serve topped with the remaining ingredients as a garnish.
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Leftovers can be stored in a Tupperware and heated up the next day for lunch.