Thai chicken curry


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool