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!
2,449 Reviews
Cals 619 · Prot 58 · Carbs 37 · Fat 27
Low Carb
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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!
2,449 Reviews
Cals 619 · Prot 58 · Carbs 37 · Fat 27
Low Carb
Try Hello Chef Now
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Ingredients
Number of People:
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 ML
Sambal oelek
20 Grams
Coconut cream
200 Grams
Lime
1 Piece
Paste
Ginger
30 Grams
Garlic cloves
4 Piece
Spring onion
40 Grams
Red curry paste 7*
20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *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) 2587 / 619
Fats (g) 26.7
of which saturated (g) 22.3
Carbohydrates (g) 37
of which sugars (g) 11.8
Fibers (g) 13.9
Proteins (g) 58.3
Salt (g) 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

Roast veg

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.
Prep paste

2 Prep paste

Meanwhile, peel and roughly chop the ginger. Peel and roughly chop the garlic. Trim and roughly chop the spring onion. Place the garlic, ginger, spring onion and curry paste (spicy!) in a food processor and blitz until smooth. This is your curry paste.
Tip! Use a spoon to peel the ginger.
Prep chicken

3 Prep chicken

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

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 and fry for 3 min until browned. Add the curry paste (made in step 2) and fry for 2 min further.
Simmer

5 Simmer

Reduce the heat to medium-low. Add the measured water, stock cube, lime leaves, soy sauce and sambal oelek (spicy!) to the pan and simmer gently for 10-12 min.
Finish

6 Finish

Once ready, add the coconut cream, 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 and garnish with the remaining lime wedges.
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