Name: Thai red chicken curry with jasmine rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 2 tablespoon peanut oil; 750 gram chicken thigh fillets, chopped coarsely; 1 (200g) large brown onion, chopped coarsely; 3 clove garlic, crushed; 2 tablespoon red curry paste; 1 teaspoon ground cumin; 3 (180g) baby eggplants, sliced thickly; 1 tablespoon fish sauce; 3 fresh kaffir lime leaves, sliced thinly; 2/3 cup (160ml) can coconut milk; 3/4 cup (180ml) water; 150 gram snake beans, cut into 5cm lengths; 1/3 cup fresh coriander leaves, loosely packed

Ingredients

2 cup (400g) jasmine rice

2 tablespoon peanut oil

750 gram chicken thigh fillets, chopped coarsely

1 (200g) large brown onion, chopped coarsely

3 clove garlic, crushed

2 tablespoon red curry paste

1 teaspoon ground cumin

3 (180g) baby eggplants, sliced thickly

1 tablespoon fish sauce

3 fresh kaffir lime leaves, sliced thinly

2/3 cup (160ml) can coconut milk

3/4 cup (180ml) water

150 gram snake beans, cut into 5cm lengths

1/3 cup fresh coriander leaves, loosely packed

Method

1.In a large saucepan of boiling water, cook rice, uncovered, for about 10 minutes, or until just tender; drain.

2.Meanwhile, heat half the oil in a wok over medium heat; stir-fry the chicken, in batches, for 2-3 minutes, or until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry onion and garlic for about 2 minutes, or until onion is soft. Add paste, chilli and cumin; stir-fry for about 1 minute, or until fragrant. Add eggplant; stir-fry for a further 1 minute, or until browned lightly.

4.Return chicken to wok with sauce, lime leaves, coconut milk, water and beans; stir-fry for about 5 minutes, or until chicken is cooked through and sauce is thickened slightly.

5.Divide rice among bowls, top with curry and sprinkle with coriander. Serve.

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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