Aubergine and Chicken Curry

The perfect go-to curry for a quick and tasty mid-week meal. Ready in minutes and tastes sensational!


2 tbsp Cooking oil
2 Shallots, finely sliced
100g Shemin’s Thai Red Curry Paste
1-2 tbsp Fish sauce
1 tsp Palm sugar
400ml Coconut milk
150ml Vegetable or chicken stock
6 Baby aubergines or 1 large aubergine, cut into chunks
700g Skinless chicken breasts, sliced
150g Green beans, halved
Juice of 1 lime
Handful of fresh basil or fresh coriander, chopped


  1. Heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened. Add Shemin’s Thai Red Curry Paste and fry for 1-2 minutes.
  2. Add the fish sauce, palm sugar, coconut milk, stock and the aubergines. Bring to the boil, then reduce to a gentle simmer and cook for 5 minutes.
  3. Add the chicken and cook for a further 10 minutes.
  4. Add the beans and cook for a further 5 minutes, until soft.
  5. Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs and lime juice.
  6. Serve with steamed rice and lime wedges to squeeze over.
Serves 6

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