Thai red curry | Women's Weekly Food

Ingredients

• 2 cup (400g) jasmine rice
• 2 tablespoon peanut oil
• 750 gram chicken thigh fillets, chopped coarsely
• 1 brown onion (200g), chopped coarsely
• 3 clove garlic, crushed
• 2 tablespoon red curry paste
• 1 fresh long red chilli, halved lengthways, sliced thinly
• 1 teaspoon ground cumin
• 3 baby eggplants (180g), sliced thickly
• 1 tablespoon fish sauce
• 3 fresh kaffir lime leaves, sliced thinly
• 140 millilitre can coconut milk
• 3/4 cup (180ml) water
• 150 gram snake beans, cut into 5cm lengths
• 1/3 cup loosely packed fresh coriander leaves