I didn’t realize how easy this recipe was going to be to make but when I set out to make it, the cook time was unbelievably fast. I recommend this as a quick dinner, and it’s very easily adaptable to what you have around the house. I reduced the fat by using a low fat coconut milk, but a full fat coconut milk will yield a thicker sauce which might appeal to some. Serves up to 4. My photo my not have come out the best but it is very delicious!!
400g diced chicken breast
300g baby aubergine (baby eggplant, this is optional but reall is delicious)
1c slice fresh or frozen okra
2 tbsp. thai green curry paste
1 tbsp. lemon grass paste
1 can reduced fat coconut milk (full fat is fine)
1 small onion
2 garlic cloves
Basmati rice for serving
Dice onions, garlic and chili.
Slice aubergine in half or quarters.
Heat a pan with oil.
When hot add chicken, aubergine, okra, onion, garlic, chili and stirfry until chicken is nicely brown.
Next add the coconut milk, coriander, and lime juice.
Cover with a lid and cook for about 15-20 minutes until chicken is cooked through.