I like to add as many extra vegetables as possible to a curry, on this occasion and as it’s January, I’ve added aubergine, Butternut squash and green beans. This homemade paste was delicious and in my opinion so much better than shop bought pastes, but I totally understand that some of you would rather use use shop bought, 2 tablespoons should do the trick.
The recipe
Thai Chicken & Baby Aubergine Curry
- Serves 4-6
Ingredients
Red Curry Paste
Method
Start by blitzing the paste ingredients in a processor.
Chop each piece of chicken into 3 and add half of the paste. Stir and leave for 30 minutes.
Sauté the onion until soft then add the garlic and kaffir lime leaves. Add the chicken season and cook on a medium to high heat until opaque.
Meanwhile, add 1/2 teaspoon of the paste to each aubergine half. Drizzle with oil, season and roast for 20 minutes at 210 degrees.
Add the squash and the remaining past to the chicken. Bring to a simmer and cook for 1 hour 15-30 minutes. Add the aubergine and beans 10 minutes before the end of cooking time.
Serve with Jasmine rice.
https://www.simplyfoodbymandy.co.uk/post/thai-chicken-baby-aubergine-curry
More from Mandy’s kitchen
All recipes
Start by blitzing the paste ingredients in a processor.
Chop each piece of chicken into 3 and add half of the paste. Stir and leave for 30 minutes.
Sauté the onion until soft then add the garlic and kaffir lime leaves. Add the chicken season and cook on a medium to high heat until opaque.
Meanwhile, add 1/2 teaspoon of the paste to each aubergine half. Drizzle with oil, season and roast for 20 minutes at 210 degrees.
Add the squash and the remaining past to the chicken. Bring to a simmer and cook for 1 hour 15-30 minutes. Add the aubergine and beans 10 minutes before the end of cooking time.