Thai Jungle Curry

Nutrition per serving

Estimated cost $4.00 per serving · $16.00 total

Ingredients

• 600g chicken thigh, sliced
• 3 tbsp red curry paste
• 500ml chicken stock
• 150g Thai eggplant, quartered
• 100g green beans
• 2 tbsp fish sauce
• 1 tsp palm sugar
• Handful holy basil or Thai basil
• Sliced red chilli, to serve

Contains: Soy, Fish

Method

1. 1

   Fry the curry paste in a splash of oil for 1 minute.

2. 2

   Add the chicken and sear 4 minutes.

3. 3

   Pour in the stock and bring to a simmer.

4. 4

   Add the eggplant and beans and cook 12 minutes until tender.

5. 5

   Season with fish sauce and sugar, then stir through the basil.

6. 6

   Serve over rice with extra chilli for heat lovers.