We've cheated here a little bit by giving you a premixed curry paste. But not just your regular supermarket burn your mouth type paste. We went to our friends at Simon Johnson to get the finest paste available. 

40 Minutes. Free Range. Dairy Free. Same same, but different!

Serves 2.

400g free range skinless chicken thighs
40g Simon Johnson curry paste
1 small natural chicken stock
1 small can light coconut milk
1/2 tablespoon fish sauce
1 teaspoon brown sugar
380g eggplant
3 sprigs thai basil
3/4 cup long grain rice

Cook rice
Using absorption method, cook the rice. Place it in a saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot and remove it from heat. Set aside for a minimum of 15 minutes.

Prepare ingredients
Boil kettle and dissolve natural stock cube in 1 cup boiling water. Cut the chicken thighs into bite-sized pieces. Dice the eggplant into 3cm pieces.

Cook curry
Place 1 tin of coconut milk in a medium sized saucepan over a medium heat and simmer for 3-4 minutes to warm through. Add fish sauce, sugar and green curry paste, stir well, and cook for a further 3-4 minutes. Add chicken and stock, bring to the boil, then lower the heat and simmer for 15 minutes. Then add eggplant slices and continue to cook for 5 minutes. Then cover and cook for a further 10 minutes or until chicken and eggplant are tender and sauce has thickened. Finally, add whole basil leaves (stems removed), stir through and remove from the heat.

To serve
Place rice into bowls and ladle over the curry.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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