Prep 15 mins • Cook 15 mins • serves 4
Prep 15 mins • Cook 15 mins • serves 4
• 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
1) In a large frying pan, heat oil on medium. saute chicken and eggplant 2 to 3 mins until golden and tender. add curry paste and cook, stirring, 1 min until fragrant
2) Add beans and cook, stirring, 1 min until well coated with paste. Mix in coconut milk. Bring to boil on high, stirring.
3) Reduce heat to low and simmer, covered, 3 to 4 mins, stirring occasionally until vegetables are just tender.
4) Remove from heat. Stir in tomatoes and tofu. Simmer, covered, stirring occasionally, 2 to 3 mins.
5) Serve curry scattered with coriander. Accompany with kai lan and rice.
