Thai Green Curry


Prep time
10 minutes
Cooking time
30 minutes
Serves 4
A deliciously fragrant and creamy curry.
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

  1. Preheat oven to 160°C/140°C fan/gas 3 and bake the aubergine for 15 minutes.

  2. Heat the oil in a pan and cook the chicken along with the onion.

  3. 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.

  4. 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?