Frozen: Thai chicken and aubergine curry with red pepper, lime leaves and green beans. Serves two
Frozen: Thai chicken and aubergine curry with red pepper, lime leaves and green beans. Serves two
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The first curry I ate in Thailand in 1998 blew my socks off - it was such a unique heat that somehow suited the careless sunshine and all these new flavours that tasted so strange to me. Now, thankfully lemongrass, fish sauce and bird's eye chillis all play a part in our cooking, so this is the bristolKTCHN version....cooked with fresh, home-made curry paste, it's still spicy hot but aromatic too. Add handfuls of coriander and Thai basil and serve with jasmine rice.
Ingredients
chicken thigh, green chillis, bird's eye chillis, shallot, garlic, ginger, lemongrass, lime leaves, coriander, ground coriander, cumin, fish sauce, shrimp paste, lime, coconut milk, chicken stock, palm sugar, red pepper, green beans, aubergine
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
