Total Time
30mins
Prep 10 mins
Cook 20 mins

If you cant manage to eat it all the leftovers make a great noodle salad. this is a cook once eat twice meal.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan and cook the shallots and garlic for a few mins until golden. Add the coconut milk, chicken stock lemongrass and curry paste and bring to the boil, stiring until the paste disolves.
  2. Add the chicken and aubergine to the pan and simmer gently for 15 mins until cooked
  3. through.Whilst this is simmering cook your rice.
  4. Divide your rice between two bowls, spoon the curry over, and pile the bean sprouts on top and serve with a wedge of limes for squeezing over.