Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken & Aubergine Massaman Curry

This Thai inspired curry may have a lot of ingredients but I’ve simplified the recipe into 4 easy steps and it’s prepped, cooked and on the table in 30 minutes. Traditionally a Massaman would include potatoes. I used aubergines instead but feel free to switch them for potatoes, sweet potatoes or peppers.

Serves: 4

Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Difficulty: easy



1 onion roughly chopped
1-2 aubergines roughly chopped
800g chicken breasts cut into 1 inch strips or use mini fillets
100g coconut cream (or use 400g coconut milk and halve the stock)
200g chicken stock
150g green beans cut into 4cm pieces
Thai basil to serve

For the paste:

10cm piece fresh ginger peeled and roughly chopped
3 red chillis roughly chopped (seeds removed if you like mild – leave the heat in 1 for medium or if you’re really brave leave the seeds in all of them!)
4 garlic cloves
2 tbsp ground coriander⠀
1 tbsp ground cumin
1 tsp ground cinnamon⠀
1 tbsp honey⠀
2 tbsp fish sauce
1 tsp maldon salt
Juice of 3 limes

Blitz together the paste ingredients in a bullet or blender.

Add 2 tbsp oil to a pan and soften the onions for 5 minutes before adding the aubergines and chicken.

Add the paste, followed by the coconut cream and stock.

Bring to a bubble and simmer for 20 minutes adding the beans for the last 5.

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