Thai chicken curry


  • Serves 4 people

  • 1 tbsp vegetable oil
  • 4 Lebanese eggplants, thickly sliced
  • 500 ml (2 cups) coconut cream
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 600 gm skinless chicken thigh fillets, cut into 2cm strips
  • 75 gm (½ cup) podded peas (about 250gm unpodded)
  • 2 baby bok choy, quartered lengthways
  • ½ cup (loosely packed) Thai basil leaves, plus extra to serve
  • To serve: steamed jasmine rice, coriander leaves and lime wedges
  • Curry paste
  • 1 small onion, coarsely chopped
  • 2 tbsp thinly sliced lemongrass
  • 3 cloves garlic
  • 3 cm piece ginger, peeled and coarsely chopped
  • 4 small green chillies
  • 2 tsp finely chopped coriander root
  • 2 tbsp vegetable oil
01   For curry paste, process all ingredients in a food processor until smooth. Makes ½ cup.
02   Heat oil in a heavy-based saucepan over medium heat, add paste and cook for 3 minutes or until fragrant and starting to colour. Add eggplant and cook for 5 minutes or until starting to colour, then add coconut cream, fish sauce and sugar, to taste. Bring just to the boil, add chicken and peas, return to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked through. Add bok choy and basil and cook for 5 minutes. Season with fish sauce and sugar. Serve curry scattered with herbs, with rice and lime wedges to the side.
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