A timeless dish that takes less time! Charred aubergine, patty pans, and chicken mini fillets become rich with flavour in a creamy Thai green curry sauce. Garnished with fresh basil and spooned over wholesome brown rice and plump peas.
Easy-Breezy Thai Green Chicken
Easy-Breezy Thai Green Chicken
with brown basmati rice, patty pans & charred aubergine
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Aubergine
- Brown Basmati Rice
- Chicken
- Coconut Cream
- Free-range Chicken Mini Fillets
- Fresh Basil
- Frozen Peas
- Patty Pans
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
JUST A LITTLE PREP
Boil the kettle. Place the aubergine chunks in a colander and sprinkle with salt. Set aside for at least 10 minutes to release the bitter juices (this process is called degorging). On completion, pat the chunks dry with some paper towel to remove the liquid and excess salt. Dilute the stock with 65ml of boiling water and set aside for step 3.
BUBBLE THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 200ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Stir through the peas until heated.
THAI GREEN GOODNESS
Once the aubergine has been patted dry, place a pot over a medium heat with a drizzle of oil. When hot, fry the aubergine and quartered patty pans for 2-3 minutes until starting to brown, shifting occasionally. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the veg. Pour in the coconut cream and diluted stock, and mix until the paste has been incorporated into the liquid. Pop on a lid and simmer for 4-5 minutes until the veg is cooked through and the curry flavours have fully developed.
POP IN THE CHICKEN & FINISH UP
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once the curry has finished simmering, submerge the chicken in the sauce and simmer for 5-6 minutes until cooked through. On completion, season with salt, pepper, and a sweetener of choice to taste. Remove from the heat.
THAI CURRY NIGHT!
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the fresh, sliced basil. Good job, Chef!
Aubergine - 1
Vegetable Stock - 5ml
Brown Basmati Rice - 75ml
Frozen Peas - 50g
Patty Pans - 60g
Thai Green Curry Paste - 15ml
Coconut Cream - 100ml
Free-Range Chicken Mini Fillets - 150g
Fresh Basil - 4g
JUST A LITTLE PREP
Boil the kettle. Place the aubergine chunks in a colander and sprinkle with salt. Set aside for at least 10 minutes to release the bitter juices (this process is called degorging). On completion, pat the chunks dry with some paper towel to remove the liquid and excess salt. Dilute the stock with 125ml of boiling water and set aside for step 3.
BUBBLE THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Stir through the peas until heated.
THAI GREEN GOODNESS
Once the aubergine has been patted dry, place a pot over a medium heat with a drizzle of oil. When hot, fry the aubergine and quartered patty pans for 3-4 minutes until starting to brown, shifting occasionally. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the veg. Pour in the coconut cream and diluted stock, and mix until the paste has been incorporated into the liquid. Pop on a lid and simmer for 5-7 minutes until the veg is cooked through and the curry flavours have fully developed.
POP IN THE CHICKEN & FINISH UP
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once the curry has finished simmering, submerge the chicken in the sauce and simmer for 5-6 minutes until cooked through. On completion, season with salt, pepper, and a sweetener of choice to taste. Remove from the heat.
THAI CURRY NIGHT!
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the fresh, sliced basil. Good job, Chef!
Aubergine - 1
Vegetable Stock - 10ml
Brown Basmati Rice - 150ml
Frozen Peas - 100g
Patty Pans - 120g
Thai Green Curry Paste - 30ml
Coconut Cream - 200ml
Free-Range Chicken Mini Fillets - 300g
Fresh Basil - 8g
JUST A LITTLE PREP
Boil the kettle. Place the aubergine chunks in a colander and sprinkle with salt. Set aside for at least 10 minutes to release the bitter juices (this process is called degorging). On completion, pat the chunks dry with some paper towel to remove the liquid and excess salt. Dilute the stock with 125ml of boiling water and set aside for step 3.
BUBBLE THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Stir through the peas until heated.
THAI GREEN GOODNESS
Once the aubergine has been patted dry, place a pot over a medium heat with a drizzle of oil. When hot, fry the aubergine and quartered patty pans for 3-4 minutes until starting to brown, shifting occasionally. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the veg. Pour in the coconut cream and diluted stock, and mix until the paste has been incorporated into the liquid. Pop on a lid and simmer for 5-7 minutes until the veg is cooked through and the curry flavours have fully developed.
POP IN THE CHICKEN & FINISH UP
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once the curry has finished simmering, submerge the chicken in the sauce and simmer for 5-6 minutes until cooked through. On completion, season with salt, pepper, and a sweetener of choice to taste. Remove from the heat.
THAI CURRY NIGHT!
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the fresh, sliced basil. Good job, Chef!
Aubergine - 1
Vegetable Stock - 10ml
Brown Basmati Rice - 150ml
Frozen Peas - 100g
Patty Pans - 120g
Thai Green Curry Paste - 30ml
Coconut Cream - 200ml
Free-Range Chicken Mini Fillets - 300g
Fresh Basil - 8g
JUST A LITTLE PREP
Boil a full kettle. Place the aubergine chunks in a colander and sprinkle with salt. Set aside for at least 10 minutes to release the bitter juices (this process is called degorging). On completion, pat the chunks dry with some paper towel to remove the liquid and excess salt. Dilute the stock with 250ml of boiling water and set aside for step 3.
BUBBLE THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. Stir through the peas until heated.
THAI GREEN GOODNESS
Once the aubergine has been patted dry, place a large pot over a medium heat with a drizzle of oil. When hot, fry the aubergine and quartered patty pans for 4-5 minutes until starting to brown, shifting occasionally. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the veg. Pour in the coconut cream and diluted stock, and mix until the paste has been incorporated into the liquid. Pop on a lid and simmer for 7-9 minutes until the veg is cooked through and the curry flavours have fully developed.
POP IN THE CHICKEN & FINISH UP
Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with some paper towel. Once the curry has finished simmering, submerge the chicken in the sauce and simmer for 7-8 minutes until cooked through. On completion, season with salt, pepper, and a sweetener of choice to taste. Remove from the heat.
THAI CURRY NIGHT!
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the fresh, sliced basil. Good job, Chef!
Aubergine - 1
Vegetable Stock - 20ml
Brown Basmati Rice - 300ml
Frozen Peas - 200g
Patty Pans - 240g
Thai Green Curry Paste - 60ml
Coconut Cream - 400ml
Free-Range Chicken Mini Fillets - 600g
Fresh Basil - 15g
Woolies Products in this dish
