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Thai chicken curry

Name: Thai chicken curry
Yield: Serves 4 people
Cuisine: Thai recipes
Ingredients: 1 tbsp sunflower oil; 2 shallots, finely chopped; 2 garlic cloves, finely chopped; 400ml can coconut milk; 600ml chicken stock; 2 lemongrass stalks, thickly sliced; 4 tbsp good-quality green curry paste; 4 chicken breasts, cubed; 1 large aubergine, cubed; 250g cooked Thai jasmine rice; 2 red chillies; 100g beansprouts; Fresh basil leaves; 2 limes

Published: 31 Jan 08
Updated: 18 Mar 24

No-one can resist this fragrant Thai chicken curry recipe , especially when it’s this quick and easy to make. If you can’t manage to eat it all for dinner, the leftovers make a great noodle salad.

Easy
February 2008

Test kitchen approved

Serves 4 people
Takes 30 minutes

Dairy-free recipes

Nutrition: per serving

Calories: 637.5kcals
Fat: 20.7g (13.1g saturated)
Protein: 56.6g
Carbohydrates: 11.3g (2.6g sugar)
Salt: 1.1g

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Ingredients

1 tbsp sunflower oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
400ml can coconut milk
600ml chicken stock
2 lemongrass stalks, thickly sliced
4 tbsp good-quality green curry paste
4 chicken breasts, cubed
1 large aubergine, cubed
250g cooked Thai jasmine rice
2 red chillies
100g beansprouts
Fresh basil leaves
2 limes

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Method

Heat the oil in a large pan and cook the shallots and garlic for a few minutes until golden. Add the coconut milk, chicken stock, lemongrass and curry paste and bring to the boil, stirring, until the paste dissolves.
Add the chicken and aubergine to the pan and simmer gently for 15 minutes, until cooked through.
Divide the rice between 4 bowls, then spoon over the curry.