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Tamara West
Warren Elwin turns chicken in to some winning TV dinners for those eating in front of the sport.
Ingredients
| 5 Tbsp | Thai green curry paste, (or less to taste) (Main) |
| 1 bunch | Coriander root |
| 2 cloves | Garlic |
| 1 knob | Fresh ginger, small |
| 1 piece | Lemongrass, root |
| 2 | Kaffir lime leaves, chopped |
| 1 Tbsp | Palm sugar |
| 2 | Limes |
| 1 serving | Coconut |
| 1 | Eggplant, chopped |
| 4 | Spring onions, chopped |
| 1 serving | Sesame oil |
| 4 | Boneless chicken thighs, sliced |
| 1 cup | Chicken stock |
| 1 cup | Coconut milk |
| 1 handful | Green beans, sliced |
| 4 servings | Egg noodles, cooked |
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Directions
- Blitz green curry paste, the coriander, garlic, ginger, lemongrass, kaffir lime leaves, palm sugar and the zest and juice of a lime with a little of the coconut milk to form a smooth paste.
- Fry eggplant and spring onions in sesame oil until coloured. Add curry paste and cook, stirring, for 2-3 minutes.
- Add chicken thighs, chicken stock, and the rest of the coconut milk and simmer until chicken is cooked.
- Add a handful of sliced green beans and serve on cooked egg noodles with coriander leaves, and a squeeze of lime juice.
Check out more of Warren Elwin's chicken TV dinners:
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