Curried chicken & baby aubergines

Thai food


Preparation time 5 minutes
Cooking time 10-12 minutes
1½ tablespoons sunflower oil
2-3 tablespoons Kin Dee Red Curry Paste
475 g (15 oz) skinless chicken fillets, thinly sliced 250 ml (8 fl oz) can Kin Dee Coconut milk, shaken well.
200 ml (7 fl oz) chicken stock
200 g (7 oz) Thai aubergines
2½-3 tablespoons Kin Dee Fish sauce
25 g (1 oz) palm or coconut sugar
5 kaffir lime leaves, torn in half.
Thai sweet basil leaves, to garnish
Heat the oil in a wok or large frying pan and stir-fry the curry paste over a medium heat for 2 minutes or until it is fragrant.
Add the chicken and stir-fry for 2-3 minutes. Add the coconut milk, stock, aubergines, fish sauce, sugar and kaffir lime leaves and cook for 5-7 minutes.
Spoon into a serving bowl, garnish with Thai sweet basil leaves and serve immediately.
For homemade red curry paste, stem, deseed and roughly chop 3-4 dried long red chilies and soak them in hot water for 3-4 minutes, then drain.
Pound or blend them with a 12 cm (5 inch) stalk of finely sliced lemon grass, a 2.5 cm (1 inch) piece of scraped and finely sliced galangal, 4 chopped garlic cloves, 3 chopped shallots, 3-4 chopped coriander roots and stalks, 3 sliced kaffir lime leaves, 1 teaspoon shrimp paste and 1 teaspoon ground coriander. Continue until the mixture forms a paste.
You can omit the shrimp paste for a vegetarian version. Use this quantity of curry paste to cook curries that serve 4 people.
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