Red Thai Chicken Curry

with Eggplant and Mushroom

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Instructions

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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. 

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2 Prep paste

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

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3 Prep chicken

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

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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.

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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. 

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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. Reserve the remaining wedges for garnish. 

Tips for fussy eaters

Watch out for the red curry paste and sambal oelek - they're spicy!

Pro tip

Not got a food processor to hand? Use a pestle and mortar instead or simply chop up the paste ingredients as finely as possible.

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

Cooking Time: 40 min

Equipment Required: Food processor

Cals 693 · Prot 54 · Carbs 32 · Fat 43

Dairy-Free

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Eggplant 1 Piece
Chestnut mushrooms 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Sugar snap peas 100 Grams
Water 300 ML
Chicken stock cube 1 Piece
Lime leaves 3 Piece
Soy sauce 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 20 Grams

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

Cooking Time: 40 min

Equipment Required: Food processor

Cals 693 · Prot 54 · Carbs 32 · Fat 43

Dairy-Free

Instructions

photo

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. 

photo

2 Prep paste

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

photo

3 Prep chicken

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

photo

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.

photo

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. 

photo

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. Reserve the remaining wedges for garnish. 

Tips for fussy eaters

Watch out for the red curry paste and sambal oelek - they're spicy!

Pro tip

Not got a food processor to hand? Use a pestle and mortar instead or simply chop up the paste ingredients as finely as possible.

Ingredients

Number of people

Curry

Chicken breast 400 Grams
Eggplant 1 Piece
Chestnut mushrooms 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Sugar snap peas 100 Grams
Water 300 ML
Chicken stock cube 1 Piece
Lime leaves 3 Piece
Soy sauce 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 20 Grams
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