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 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Aubergine
- Brown Basmati Rice
- Chicken
- Coconut Milk
- Free-range Chicken Mini Fillets
- Fresh Basil
- Patty Pans
- Peas
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
A TEENSY BIT OF PREP
Boil the kettle. Dilute the stock with 65ml of boiling water and set aside for step 3. Submerge the peas in boiling water and set aside.
BUBBLE THE BASMATI
Rinse the rice, place in a pot, and submerge in 200ml of salted water. Place over a medium-high heat and pop on a lid. 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.
SPICY GREEN GOODNESS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the aubergine chunks and quartered patty pans for 2-3 minutes until starting to brown but not cooked through, 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 milk and diluted stock, and mix until the paste is incorporated into the liquid. Pop on a lid and simmer for 4-5 minutes until the veg is cooked through, stirring occasionally.
POP IN THE CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with 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 to taste with salt, pepper, and a sweetener of choice. Remove from the heat.
FINISH UP
Once the rice has finished steaming, drain if necessary and fluff up with a fork. Drain the peas, add to the rice, and gently toss through.
THAI CURRY NIGHT
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the sliced basil. What a breeze, what a meal. Go Chef!
Vegetable Stock - 5ml
Peas - 50g
Brown Basmati Rice - 75ml
Aubergine - 1
Patty Pans - 60g
Thai Green Curry Paste - 15ml
Coconut Milk - 100ml
Free-range Chicken Mini Fillets - 150g
Fresh Basil - 4g
A TEENSY BIT OF PREP
Boil the kettle. Dilute the stock with 125ml of boiling water and set aside for step 3. Submerge the peas in boiling water and set aside.
BUBBLE THE BASMATI
Rinse the rice, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat and pop on a lid. 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.
SPICY GREEN GOODNESS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the aubergine chunks and quartered patty pans for 2-3 minutes until starting to brown but not cooked through, 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 milk and diluted stock, and mix until the paste is incorporated into the liquid. Pop on a lid and simmer for 5-7 minutes until the veg is cooked through, stirring occasionally.
POP IN THE CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with 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 to taste with salt, pepper, and a sweetener of choice. Remove from the heat.
FINISH UP
Once the rice has finished steaming, drain if necessary and fluff up with a fork. Drain the peas, add to the rice, and gently toss through.
THAI CURRY NIGHT
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the sliced basil. What a breeze, what a meal. Go Chef!
Vegetable Stock - 10ml
Peas - 100g
Brown Basmati Rice - 150ml
Aubergine - 1
Patty Pans - 120g
Thai Green Curry Paste - 30ml
Coconut Milk - 200ml
Free-range Chicken Mini Fillets - 300g
Fresh Basil - 8g
A TEENSY BIT OF PREP
Boil the kettle. Dilute the stock with 125ml of boiling water and set aside for step 3. Submerge the peas in boiling water and set aside.
BUBBLE THE BASMATI
Rinse the rice, place in a pot, and submerge in 400ml of salted water. Place over a medium-high heat and pop on a lid. 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.
SPICY GREEN GOODNESS
Place a pot over a medium heat with a drizzle of oil. When hot, fry the aubergine chunks and quartered patty pans for 2-3 minutes until starting to brown but not cooked through, 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 milk and diluted stock, and mix until the paste is incorporated into the liquid. Pop on a lid and simmer for 5-7 minutes until the veg is cooked through, stirring occasionally.
POP IN THE CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with 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 to taste with salt, pepper, and a sweetener of choice. Remove from the heat.
FINISH UP
Once the rice has finished steaming, drain if necessary and fluff up with a fork. Drain the peas, add to the rice, and gently toss through.
THAI CURRY NIGHT
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the sliced basil. What a breeze, what a meal. Go Chef!
Vegetable Stock - 10ml
Peas - 100g
Brown Basmati Rice - 150ml
Aubergine - 1
Patty Pans - 120g
Thai Green Curry Paste - 30ml
Coconut Milk - 200ml
Free-range Chicken Mini Fillets - 300g
Fresh Basil - 8g
A TEENSY BIT OF PREP
Boil the kettle. Dilute the stock with 250ml of boiling water and set aside for step 3. Submerge the peas in boiling water and set aside.
BUBBLE THE BASMATI
Rinse the rice, place in a pot, and submerge in 700ml of salted water. Place over a medium-high heat and pop on a lid. 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.
SPICY GREEN GOODNESS
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the aubergine chunks and quartered patty pans for 2-3 minutes until starting to brown but not cooked through, shifting occasionally. You will need to do this step in batches. On completion, return all the veg to the pot. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the veg. Pour in the coconut milk and diluted stock, and mix until the paste is incorporated into the liquid. Pop on a lid and simmer for 7-9 minutes until the veg is cooked through, stirring occasionally.
POP IN THE CHICKEN
Rinse the chicken to get rid of any residue from the packet and pat dry with 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 to taste with salt, pepper, and a sweetener of choice. Remove from the heat.
FINISH UP
Once the rice has finished steaming, drain if necessary and fluff up with a fork. Drain the peas, add to the rice, and gently toss through.
THAI CURRY NIGHT
Dish up some warm basmati rice and peas. Smother in the veg-packed Thai chicken curry and garnish with the sliced basil. What a breeze, what a meal. Go Chef!
Vegetable Stock - 20ml
Peas - 200g
Brown Basmati Rice - 300ml
Aubergine - 1
Patty Pans - 240g
Thai Green Curry Paste - 60ml
Coconut Milk - 400ml
Free-range Chicken Mini Fillets - 600g
Fresh Basil - 15g
Woolies Products in this dish
