Ingredients
1 tbsp vegetable oil
plus 1 tablespoon more for chicken
3 Japanese eggplants
sliced
1 cup pumpkin
sliced
500g chicken thighs
preferably free-range, fat removed and chopped
3 tbsp green curry paste
400ml tin coconut cream
2 cups salt-reduced chicken stock
1 cup tinned baby corn
drained
1 tbsp sugar
or to taste
1 lime
juice of
2 tbsp fish sauce
Jasmine rice
to serve
Allergy Advice
Contains Fish
Contains Shellfish
Equipment
- 1 large wok or non-stick frying pan
Instructions
- Bring a large wok or non-stick frying pan to a high heat. Add oil, and swirl around so the pan is coated.
- Add eggplant and pumpkin, toss around until browned. Remove eggplant onto a plate and set aside.
- Add the extra tablespoon of oil, then add chicken and toss until browned and nearly cooked through – be sure to keep the chicken moving so it doesn’t begin to stew with the pumpkin in the pan.
- Add curry paste, coconut cream, stock, corn and sugar, and bring to a simmer until chicken is cooked through. Stir through the eggplant, lime juice and fish sauce.
- Serve immediately with steamed Jasmine rice.
Notes
Tip
Thai curries are delicious but can be very rich due to the coconut cream, so you don’t need to eat much.
Tip
Japanese eggplants are long, thin, and have fewer seeds, which means they don't have the bitterness that regular eggplants often have.
Variation
You can use chicken breast if your family is fussy about bits of fat, but chicken thighs stay softer and more tender during cooking.
Variation
This curry isn’t too spicy. If it’s too much for your family, simply use 2 tablespoons of green curry paste instead of 3.
