• 4servings
  • 30minutes
  • 292calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless chicken breast fillets, about 125g each 4 tbsp Thai green curry paste

  2. 2-3 tbsp olive oil

  3. 2 onions, sliced

  4. 2 garlic cloves, crushed

  5. 1 red pepper, sliced

  6. 250g baby aubergines, halved

  7. 500ml boiling water

  8. 200g baby courgettes, stalks trimmed

  9. 4 large tender fresh basil sprigs, coarsely shredded

  10. 4 large tender fresh coriander sprigs, coarsely shredded

Instructions Jump to Ingredients ↑

  1. Spice the chicken: Put the chicken in a dish and add the curry paste. Turn the chicken breasts over several times to coat them with the paste.

  2. Brown the chicken: Heat 2 tbsp oil in a large, fairly deep frying pan (a skillet – a deep frying pan with a lid – is ideal) over a medium-high heat. Add the chicken and lightly brown the pieces for 1 minute on each side, then remove and set aside.

  3. Brown the vegetables: Add the remaining oil if necessary, then add the onions, garlic, pepper and aubergines to the pan. Cook, stirring, for 1 minute. Return the chicken pieces to the pan, shuffling them in among the vegetables, and scrape in any juices and curry paste from the dish.

  4. Simmer the curry: Season and pour in the boiling water. Heat until simmering, then reduce the heat so that the liquid bubbles steadily, and cover closely with a lid or foil. Simmer for 10 minutes.

  5. Cook the courgettes: Add the courgettes to the pan, re-cover and cook for a further 5 minutes. Taste for seasoning, remove from the heat and stir in the basil and coriander. Serve immediately.


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