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Thai Chicken & Baby Aubergine Curry


I like to add as many extra vegetables as possible to a curry, on this occasion and as it’s January, I’ve added aubergine, Butternut squash and green beans. This homemade paste was delicious and in my opinion so much better than shop bought pastes, but I totally understand that some of you would rather use use shop bought, 2 tablespoons should do the trick.

Serves 4-6




1kg boneless Chicken Thighs

1 can coconut milk

1 small onion - finely chopped

2 cloves garlic- crushed

5 baby aubergine halved or 1 large cut into chunks

1 bunch green beans

300g Butternut squash peeled and chopped

4 Kaffir lime leaves - finely shredded


Red Curry Paste⠀⠀

10cm piece of ginger peeled chopped into chunks⠀⠀

2 large shallot peeled ⠀

2 red chillies⠀

5 garlic cloves peeled⠀⠀

2 piece lemon grass roughly chopped⠀⠀

1 teaspoon ground cumin⠀⠀

1 teaspoon ground coriander⠀⠀

1 tablespoon tomato purée⠀⠀

Small bunch fresh coriander⠀⠀

4 tbsp fish sauce⠀⠀

2 tsp palm sugar or honey ⠀

Juice of one fresh lime⠀⠀

2 tablespoons coconut milk⠀⠀

1 tablespoon groundnut oil⠀⠀





Start by blitzing the paste ingredients in a processor.

Chop each piece of chicken into 3 and add half of the paste. Stir and leave for 30 minutes.


Sauté the onion until soft then add the garlic and kaffir lime leaves. Add the chicken season and cook on a medium to high heat until opaque.


Meanwhile, add 1/2 teaspoon of the paste to each aubergine half. Drizzle with oil, season and roast for 20 minutes at 210 degrees.


Add the squash and the remaining past to the chicken. Bring to a simmer and cook for 1 hour 15-30 minutes. Add the aubergine and beans 10 minutes before the end of cooking time.

Serve with Jasmine rice.


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