• 1 tbsp vegetable oil
  • 8 mixed skin-on chicken thighs and drumsticks
  • 1 red onion, roughly chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 1 stalk lemongrass, finely diced
  • 2 tbsp mild curry powder
  • 4 garlic cloves, finely chopped
  • 500 ml chicken stock
  • 400 ml coconut milk
  • 4 medium potatoes, peeled and cubed
  • 2 carrots, peeled and roughly sliced
  • 4 tbsp Thai fish sauce
  • 2 tsp sugar
  • 175 g okra, trimmed and cut into bite-sized pieces
  • 1 aubergine, cubed
  • 6 shallots, peeled and quartered
  • 200 g mangetout
  • 2 sprigs Thai sweet basil
  • 2 spring onions roughly chopped
  • 2 bird eye chillies roughly chopped

To serve:

  • 2 sprigs of Thai sweet basil or regular basil, leaves only, roughly chopped
  • 2 spring onions, roughly chopped
  • 2 bird eye chillies, roughly chopped


  1. 1

    Heat the oil in a large deep pan or casserole over a high heat. Add the chicken pieces and fry for 10 minutes, turning often, until they're browned. Transfer to a plate. Lower the heat and add the red onion, ginger and lemongrass. Gently fry for 6-8 minutes until softened.

  2. 2

    Return the chicken to the pan, add the curry powder and garlic, stirring until the chicken is well coated. Add the stock, coconut milk, potatoes and carrots; stir. Bring to the boil, cover and simmer gently for 15 minutes.

  3. 3

    Season with the fish sauce, sugar and a pinch of black pepper; add the okra, aubergine and shallots. Cook, covered, for 10 minutes.

  4. 4

    Remove the lid, stir in the mangetout; simmer for a further 5 minutes. Serve sprinkled with the basil, spring onion and chillies.


    Get ahead: make up to the end of step 3 a day ahead; chill.

Nutritional Details

Each serving provides
  • Energy 2085kj 498kcal 25%
  • Fat 14.0g 20%
  • Saturates 3.1g 16%
  • Sugars 19.7g 22%
  • Salt 3.9g 65%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

7.4g carbohydrate 1.5g fibre 2.9g protein

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