Thai Chicken Curry with Pineapple & Fig

Preparation Time:  25 Minutes                              Cooking Time: 20 Minutes                                   Serves:  4



  • 300g Chicken Breast
  • 400ml Tin of Coconut Milk
  • 200g Brown Rice
  • 1/2 Onion
  • 4 Baby Aubergine
  • 1/2 Handful Babycorn
  • 1/2 Handful Green Beans
  • Bamboo Shoots
  • 1″ Slice of Fresh Pineapple
  • 2 Figs
  • 1 tbsp Soft Brown Sugar
  • Fresh Basil

For the Paste:

  • 1 Stick of Lemongrass
  • 1.5″ cube of Ginger
  • 2 Rocket Chillies
  • 4 cloves of Garlic
  • 1 Lime (zested)
  • 1 Tomato
  • Fresh Coriander 
  • 1 tbsp Fish Sauce
  • 1 tsp Ground Cumin
  • Sea Salt & Black Pepper



1. Put all the paste ingredients into a food processor and blitz to a paste.

2. Get the rice on the boil. Add a chicken stock cube if you wish, and add salt.

3. Slice the chicken and brown on both sides in a hot wok with some coconut oil. remove from the pan, replace with the curry paste and fry for a minute. Put the chicken back in together with the onion chunks and fry for a further minute, then add the coconut milk.

4. Halve the aubergines and toss in. After a couple of mins add the corn, beans, pineapple and bamboo. Mix in the sugar. Quarter the figs, add shortly before it’s ready.

5. Squeeze in half a lime, chop & add the basil, then serve.


Bonus Bits

– Multiply the paste recipe by as many as you want, then freeze what you don’t need (in portions!)

– If having for lunch serve with brown rice. If for dinner serve on it’s own or with a salad.

– Try also making with duck & apricots

– If your missing an ingredient for the paste or for the main dish, don’t worry, it will still taste good!



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