an image of chicken curry in a bowl

Thai Style Chicken Curry

Recipe cooking time
Serves 4-6


  1. Heat the oil in a large heavy based saucepan.

  2. Fry the onion for 1 minute.

  3. Add the chicken pieces and fry for 5 minutes, stirring constantly.

  4. Add the curry paste and the aubergine and cook for 1 minute.

  5. Pour in the Avonmore Fresh Cream of Chicken Soup and the coconut milk. Bring to the boil and simmer uncovered for 20 minutes, stirring occasionally.

  6. Remove from the heat; add the green beans and the fresh coriander.

  7. Serve with rice.


  • 1 x 1 Litre Avonmore Fresh Cream of Chicken Soup
  • 6 chicken breast, diced
  • 3tbsp olive oil
  • 1 small onion, chopped
  • 40g thai green curry paste
  • 1 tin coconut milk
  • 140g green beans (lightly boiled and refreshed in iced water)
  • 1 aubergine (cut into bite sized dice)
  • 1 tbsp chopped fresh coriander