Green Curry

Perfect for a cozy Winter’s dinner!

INGREDIENTS

• 80g dry rice

• 1 Tbsp oil

• 2 Tbsp green curry paste

• 2 cloves of garlic, crushed

• 1/2 chilli, finely diced (optional)

  1 Tbsp lemongrass, paste

• 3/4 cup chicken or vegetable stock, low salt

• 200ml full fat coconut milk

• 1/2 cup water

• 200g chicken thigh, diced

• 1/2 eggplant, cut into 1cm cubes

• 1-2 tsp fish sauce

• 1-2 tsp sugar

• 3 kaffir lime leaves, bruised (optional)

• Juice from 1/2 lime

• Coriander leaves

METHOD

1. Cook rice as per packet instructions.

2. Heat oil in a large frying pan over medium heat.

3. Add the curry paste, garlic, chilli, and lemongrass and cook for 2-3 minutes to release the aromas, stirring continuously.

4. Add stock, kaffir lime (if using), coconut cream, and water. Bring to a simmer.

5. Add the chicken and simmer for 7 minutes.

6. Add the eggplant and cook for another 7 minutes, or until the chicken is cooked through and the eggplant is soft (may need a touch longer so do check).

7. Add fish sauce and sugar, tasting as you go. Then add the lime juice. Our goal here is to create a balance of sour, salty, and sweet - to your preference.

8. Serve over rice and garnish with coriander.

Serves Two.

Nutritional Information: per serving

Calories: 590kcal

Protein: 30g

Fat: 32g

Carbohydrate: 49g

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