Red Thai Chicken Curry

Name: Red Thai Chicken Curry with Eggplant and Mushroom
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Eggplant; 250 Grams of Mushroom; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 100 Grams of Sugar snap peas; 300 ML of Water; 1 Piece of Chicken stock cube; 3 Piece of Lime leaves; 10 ML of Soy sauce; 200 ML of Coconut milk; 1 Piece of Lime; 10 Grams of Ginger garlic paste; 40 Grams of Spring onion; 20 Grams of Red curry paste

with Eggplant and Mushroom

Rather than stewing the mushrooms and eggplant, you'll be roasting them. Browning them slowly in the oven adds extra umami!

433 Reviews

Cals 544 · Prot 57 · Carbs 30 · Fat 22

Low Carb

Calorie Smart

40 min

Red Thai Chicken Curry with Eggplant and Mushroom

Rather than stewing the mushrooms and eggplant, you'll be roasting them. Browning them slowly in the oven adds extra umami!

433 Reviews

Cals 544 · Prot 57 · Carbs 30 · Fat 22

Low Carb

Calorie Smart

Ingredients

Curry

Chicken breast

400 Grams

Eggplant

1 Piece

Mushroom

250 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Sugar snap peas

100 Grams

Water

300 ML

Chicken stock cube 4*5*9*15*

1 Piece

Lime leaves

3 Piece

Soy sauce 9*10*11*

10 ML

Coconut milk

200 ML

Lime

1 Piece

Paste

Ginger garlic paste

10 Grams

Spring onion

40 Grams

Red curry paste 7*

20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *7 Crustaceans

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2276 / 544
Fats (g)	21.6
of which saturated (g)	11.9
Carbohydrates (g)	30
of which sugars (g)	11.6
Fibers (g)	13.3
Proteins (g)	56.5
Salt (g)	5.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast veg

Preheat the oven to 200°C/180°C fan.
Peel the eggplants in a stripey pattern, then chop them.
Roughly chop the mushrooms.
Place the eggplants and mushrooms on a baking tray, drizzle generously with oil and season with a pinch of salt.
Roast for 25 min until tender and starting to brown.

2 Prep curry paste

Meanwhile, Trim and roughly chop the spring onion.
Place the ginger garlic paste, spring onion and curry paste (spicy!) in a food processor and blitz until smooth.
Set the curry paste aside.

3 Prep chicken

Chop the chicken into bite-size pieces.
Slice the sugar snap peas on the diagonal.

4 Fry chicken

Heat a large pan or pot over a medium-high heat with a generous drizzle of vegetable oil.
Once hot, add the chicken.
Fry for 3 min until browned.
Add the curry paste (made in step 2).
Fry for 2 min further.

5 Simmer

Reduce the heat to medium-low.
Add the measured water, stock cube, lime leaves, and soy sauce to the pan.
Simmer gently for 10-12 min.

6 Finish

Once ready, add the coconut milk, sugar snap peas and roasted eggplant and mushrooms.
Simmer for 2 min further.
Slice the lime into wedges.
Finish the curry with a squeeze of lime juice.
Serve the Red Thai Chicken Curry with Eggplant and Mushroom.
Garnish with the remaining lime wedges.