A great way to met 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
15mins
Cook Time
15mins
Difficulty Level
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A great way to met the family’s quota of veggies! This scrumptious Thai green curry contains a variety of vegetables as well as tender chicken strips.

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
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/Bauer

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