• Cooking Time: 40
  • Servings: 4
  • Preparation Time: 15


This is one of our families favourite chicken curry dishes. Depending on how hot you want the curry you can vary the curry ingredient from a Yellow Curry Paste, Red Curry Paste or Green Curry Paste


  • 1 x Red Onion
  • 4 x Cloves of Garlic
  • 1 x Medium Sized Eggplant
  • 600 grams of Chicken Thigh Fillets
  • 2 x Tablespoons of Red Curry Paste
  • 1 x 270 mil of Coconut Milk
  • 2 cups of Rice - long grain
  • 2 x tablespoons of olive oil
  • 2 x teaspoons of salt


  • Peel and thinly Dice the Red Onion
  • Peel and finely dice the cloves of Garlic
  • Wash the Eggplant and slice into 1 cm wide pieces. Then cut into small squares
  • Remove the fat from the chicken thigh fillets then cut into 4cm pieces
  • Heat a saucepan over a medium heat
  • Add the olive oil, red onion and garlic cooking until translucent
  • Add 1 teaspoon of salt
  • Add the Eggplant and stir until cooked through
  • Add the chicken thighs and cook until sealed
  • Stir in the curry paste and add another teaspoon of salt
  • Turn heat down and let simmer for 30 minutes
  • Add coconut milk and let simmer for another 10 minutes
  • Prepare rice in a rice cooker or with water in a saucepan until fluffy
  • When rice is ready serve

Categories: Curry 
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