Savoury bake

The classic potato bake

40 to 60 minutes

Couscous recipes

Tomato and salmon curry with rooibos-infused couscous

25 minutes

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Coconut prawn curry with squashed tomato salsa

20 minutes

Offal recipes

Seared chicken livers with a pomegranate and chilli glaze

Chicken pot casserole

2 hours

Chocolate recipes

Decadent dark chocolate mousse

Egg recipes

Saffron risotto with soft poached egg

Ostrich recipes

Seared ostrich fillet and baked pear salad

25 minutes

Chilli recipes

Sweet roast pepper, chilli and tomato soup

Lamb with pomegranate sauce

30 minutes

Brinjal recipes

Chicken and brinjal curry

30 minutes

Chicken and brinjal curry

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 x 400 g can coconut milk
1 sachet Thai green curry paste
400 g baby brinjals, sliced
1 cup chicken stock
7-8 Thai lime leaves
400 g skinless chicken breasts, thinly sliced
4 T fish sauce
Salt, to taste
1 T sugar
4 T tamarind sauce
1 large mild chilli, sliced
Coriander, chopped, to garnish
Thai rice noodles or jasmine rice, steamed, for serving

Method

Spoon the thick layer of cream off the top of the coconut milk. Add the cream to a pan over a medium heat, then stir in the curry paste and cook for a few minutes, or until fragrant.

Pour in half the coconut milk and allow to reduce slightly. Add the brinjal, stock, remaining coconut milk and lime leaves and simmer for 10 to 15 minutes, or until the brinjal is tender.

Add the chicken, fish sauce, a good pinch of salt, sugar and the tamarind sauce.

Cover and simmer for 5 minutes, or until the chicken is just tender but still moist.

Add the chilli and coriander and simmer for barely a minute.

Serve with Thai rice noodles or steamed jasmine rice.

Cook’s notes: Use Thai basil leaves in place of coriander and add more vegetables, such as mangetout or shelled peas, if you fancy. This meal also works well with fish instead of chicken.

Per serving: 1945.3 kJ, 30.3 g protein, 20.4 g fat, 37.3 g carbs

Discover more curry recipes here

Spinach lasagne

Beef rendang potjie

Amasi cheese

The classic potato bake

Tomato and salmon curry with rooibos-infused couscous

Tender lamb, brinjal and potato curry pie

Coconut prawn curry with squashed tomato salsa

Seared chicken livers with a pomegranate and chilli glaze

Chicken pot casserole

Decadent dark chocolate mousse

Saffron risotto with soft poached egg

Seared ostrich fillet and baked pear salad

Sweet roast pepper, chilli and tomato soup

Lamb with pomegranate sauce

Chicken and brinjal curry

Chicken and brinjal curry

Ingredients

Method