Put the coconut milk, stock, red onion, Shemin’s Curry Paste and Shemin’s Cinnamon Sticks in a large, wide saucepan. Bring to a simmer over a medium heat.
Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through.
Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over.
- You can use reduced fat coconut milk, for less calories.
- You can also use chicken thighs in this recipe.