Eggplant and Chicken Massaman Curry
Eggplant and Chicken Massaman Curry



  • 300ml coconut milk
  • 200ml chicken stock
  • 1 small red onion, chopped
  • 1 tbsp massaman curry paste
  • 1 cinnamon stick
  • 2 chicken breasts, cut into bite-size pieces
  • 100g green beans, trimmed
  • 1 aubergine, cubed
  • 1 spring onion, chopped to serve
  • 2 limes, halved, to serve
  • Take a large, wide saucepan, and add the coconut milk, chicken stock, curry paste, red onion, and cinnamon stick. Bring to a simmer over a steady heat. Add the chicken, beans, and aubergine, and cook for 20 minutes or until the aubergine is tender and the chicken is cooked through.
  • To serve, spoon the curry into bowls, and toss over the spring onion and lime halves. Delicious!
30 mins
4 servings
This recipe pairs perfectly with the Upstarts GSM 2018 from Orange, Australia.

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