Thai Red Chicken & Eggplant Curry
Thai Red Chicken & Eggplant Curry

At a glance
Preparation time 20 minutes
Cooking time 30 - 40 minutes
Serves 4

2 tablespoons vegetable oil 
750g chicken thigh fillets, trimmed, cut into thirds 
2 finger eggplants, cut diagonally into 3cm pieces
1 brown onion, cut into thin wedges 
2 garlic cloves, finely chopped 
1 teaspoon ground turmeric 
2 tablespoons red curry paste 
1 lemongrass stem, trimmed, bruised, thinly sliced 
1 small red chilli, deseeded, thinly sliced 
400ml Jalna Greek Yoghurt 
15 fresh curry leaves 
1 cup coriander leaves + 4 sprigs, to garnish 
1 tablespoon lime juice + 4 lime wedges, to serve
Steamed jasmine rice, to serve

  • Heat 1 tablespoon oil in a wok or large frypan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
  • Reduce heat to moderately high. Add remaining oil to wok. Add eggplant, onion and garlic. Cook, stirring occasionally, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
  • Stir in yoghurt and curry leaves and heat without boiling. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and lime juice. Serve garnished with coriander sprigs, with rice and lime wedges on the side.
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