Thai Green Curry With Chicken And Vegetables

A great way to meet the family's quota of veggies! This scrumptious Thai green curry contains a variety of vegetables as well as tender chicken strips.

Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 15 mins
Difficulty Level: 1/5

Ingredients

• 1 tbsp peanut oil
• 4 chicken thigh fillets, chopped
• 4 finger eggplants, sliced in half lengthways
• ½ cup green curry paste
• 150 g green beans, trimmed, cut into 3-cm batons
• 2 x 270 ml light coconut milk
• 250 g punnet cherry tomatoes
• 100 g tofu puffs, halved
• Coriander leaves, stemmed kai lan, basmati rice, to serve

Steps

01. In a large frying pan, heat oil on medium. Saute chicken and eggplant 2-3 mins until golden and tender. Add curry paste and cook, stirring, 1 min until fragrant

02. Add beans and cook, stirring, 1 min until well coated with paste. Mix in coconut milk. Bring to boil on high, stirring.

03. Reduce heat to low and simmer, covered, 3-4 mins, stirring occasionally until vegetables are just tender.

04. Remove from heat. Stir in tomatoes and tofu. Simmer, covered, stirring occasionally, 2-3 mins.

05. Serve curry scattered with coriander. Accompany with kai lan and rice.

Photo: Rob Shaw/Bauersyndication.com.au