Chicken and aubergine massaman curry
This aromatic Thai curry combines tender chicken breast, soft eggplant, and crunchy cashews in a creamy coconut milk and Massaman spice sauce. Mildly spiced and delicately fragrant with cinnamon, it makes a comforting and exotic dinner. Finish with a squeeze of fresh lime juice just before serving for balanced brightness.
Ingredients
- Coconut milk400 ml
- Chicken stock200 ml
- Lime2 ცალი
Instructions
3 steps- 1
Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat.
- 2
Add the chicken, green beans and aubergine and cook gently for 15-20 minutes, or until the aubergines are tender and the chicken is cooked through.
- 3
Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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