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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you cant manage to eat it all the leftovers make a great noodle salad. this is a cook once eat twice meal. Ingredients:
1 tablespoon sunflower oil |
2 shallots, chopped finely |
2 garlic cloves |
400 ml coconut milk |
600 ml chicken stock |
2 stalks lemongrass, thickly sliced |
4 tablespoons green curry paste |
6 chicken breasts, cubed |
1 large aubergine, cubed |
150 ml rice |
50 g bean sprouts |
1 lime |
Directions:
1. Heat the oil in a large pan and cook the shallots and garlic for a few mins until golden. Add the coconut milk, chicken stock lemongrass and curry paste and bring to the boil, stiring until the paste disolves.
2. Add the chicken and aubergine to the pan and simmer gently for 15 mins until cooked
3. through.Whilst this is simmering cook your rice.
4. Divide your rice between two bowls, spoon the curry over, and pile the bean sprouts on top and serve with a wedge of limes for squeezing over.
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