Thai Green Curry

Name: Thai Green Curry
Prep time: 10 min
Cook time: 30 min
Yield: Preheat oven to 160°C/140°C fan/gas 3 and bake the aubergine for 15 minutes. Heat the oil in a pan and cook the chicken along with the onion. Add the aubergine followed by the coconut milk and Thai Green Curry Paste. Simmer until sauce thickens and chicken is cooked. If the sauce is too thick, simply add up to 200ml water. Serve with rice, noodles or salad.
Cuisine: Thai
Ingredients: 2tbsp olive oil, 650g chicken, diced, 60g aubergine, diced, Chopped chillies (Optional), Mangetout (Optional), 1 onion, diced, 400ml coconut milk, 200g Thai Green Curry Paste, Baby sweetcorn (Optional), Fresh coriander (Optional)

Introduction

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: Serves 4
Summary: A deliciously fragrant and creamy curry.
Ingredients:: 2tbsp olive oil; 1 onion, diced; 650g chicken, diced; 400ml coconut milk; 60g aubergine, diced; 200g Thai Green Curry Paste; Chopped chillies (Optional); Baby sweetcorn (Optional); Mangetout (Optional); Fresh coriander (Optional)

Cooking Method

Preheat oven to 160°C/140°C fan/gas 3 and bake the aubergine for 15 minutes.
Heat the oil in a pan and cook the chicken along with the onion.
Add the aubergine followed by the coconut milk and Thai Green Curry Paste. Simmer until sauce thickens and chicken is cooked. If the sauce is too thick, simply add up to 200ml water.
Serve with rice, noodles or salad.

Don’t have Thai Green Curry Paste?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?