Prep: 25 mins
Cook: 35 mins
4
Eggplant, zucchini, lime & chicken curry
Experience the exotic flavours of eggplant, zucchini, lime, and chicken curry. Tender chicken pieces, eggplant, and zucchini are simmered in a fragrant curry sauce infused with zesty lime. This vibrant dish offers a delightful balance of spicy, tangy, and savoury flavours, perfect for a satisfying meal any day of the week. Serve with rice or naan bread for a complete and comforting dining experience. Enjoy the aromatic goodness of this delicious curry!
1 tbs peanut oil
2 stems lemongrass, trimmed, crushed and chopped
3-4 tbs (to your taste) green curry paste
1 cup reduced fat coconut milk
2⁄3 cup chicken stock
500g chicken thighs fillets, cut into bite-sized pieces
1 medium (about 450g) eggplant, trimmed and roughly chopped
2 zucchini (about 220g), cut into 2cm pieces
3 green onions (shallots), trimmed and sliced
1 tbs fish sauce
1 tbs lime juice
2 kaffir lime leaves, shredded (optional)
1⁄2 cup coriander leaves, roughly chopped
TO SERVE
Extra coriander leaves, sliced red chilli and green onions and steamed jasmine rice
STEP 1 Heat oil in a large saucepan over medium-high heat. Add lemongrass and cook for 30 seconds until fragrant. Stir in curry paste and cook, stirring, for 1 minute.
STEP 2 Stir in coconut milk and stock. Bring almost to the boil, stirring often, over medium heat. Add chicken, eggplant, zucchini and green onions. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes until vegetables are tender. Stir in fish sauce, lime juice, kaffir lime leaves (if using) and chopped coriander.
STEP 3 Serve with extra coriander leaves, sliced red chilli, green onions and steamed jasmine rice.
Nutritional Facts
Eggplant and zucchini: High in fiber and vitamins.
Chicken: Provides high-quality protein.
Lime: Rich in vitamin C.
Tips and Tricks
- Eggplant Zucchini Lime and Chicken Curry: Opt for tender eggplants and zucchini and quality chicken for a flavorful curry. Substitute chicken with tofu for a vegetarian option.
