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