Fragrant Chicken Curry

Name: Fragrant Chicken Curry
Ingredients: 1 tablespoon sunflower oil; 2 shallots, chopped finely; 2 garlic cloves; 400 ml coconut milk; 600 ml chicken stock; 2 stalks lemongrass, thickly sliced; 4 tablespoons green curry paste; 6 chicken breasts, cubed; 1 large aubergine, cubed; 150 ml rice; 50 g bean sprouts; 1 lime

12 ingredients

5 steps

Ingredients

1 tablespoon sunflower oil
2 shallots, chopped finely
2 garlic cloves
400 ml coconut milk
600 ml chicken stock
2 stalks lemongrass, thickly sliced
4 tablespoons green curry paste
6 chicken breasts, cubed
1 large aubergine, cubed
150 ml rice
50 g bean sprouts
1 lime

Directions

1

Heat the oil in a large pan and cook the shallots and garlic for a few mins until golden.
2

Add the coconut milk, chicken stock lemongrass and curry paste and bring to the boil, stiring until the paste disolves.
3

Add the chicken and aubergine to the pan and simmer gently for 15 mins until cooked
4

through.Whilst this is simmering cook your rice.
5

Divide your rice between two bowls, spoon the curry over, and pile the bean sprouts on top and serve with a wedge of limes for squeezing over.