Thai Red Chicken Breast and Eggplant Curry

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 1pcs eggplant
• 1bunch coriander
• 300g free-range chicken breast fillet
• 15g red galangal seasoning
• 200ml coconut milk
• 150g jasmine rice
• 1pcs lime
• 1pcs bird's eye chilli
• 20ml fish sauce
• 10ml neutral-flavoured oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Halve the carrot lengthwise, then cut into 1cm-thick slices. Quarter the eggplant lengthwise, then cut into 1cm-thick slices (only 300g/3½ cups eggplant is required). Coarsely chop the coriander, keeping the stems and leaves separate.
2. Step 2 — Prep chicken
   CHICKEN BREAST OPTION Thinly slice the chicken into strips.
3. Step 3 — Start curry
   Heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the chicken for 1-2 mins until golden (the chicken won't be cooked through). Add the garlic, coriander stems and red galangal seasoning and stir-fry for 1 min or until fragrant.
4. Step 4 — Finish curry
   Add the coconut milk, carrot, eggplant and 125ml (½ cup) water to the chicken mixture and bring to a simmer. Reduce the heat to medium-low and cook, covered, for 15 mins. Cook, uncovered, for a further 5 mins or until the curry is slightly thickened.
5. Step 5 — Cook rice
   While the curry is cooking, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
6. Step 6 — Get ready to serve
   Meanwhile, finely grate the zest of half the lime, then juice the lime. Thinly slice chilli, discarding seeds if less heat is desired (or omit it if you prefer). Stir fish sauce, lime zest, 1 tbs lime juice and 1 tsp sugar into the curry. Fluff rice with a fork. Divide rice and curry among bowls. Scatter over chilli and remaining coriander to serve.

Allergens

Soy, Fish