Tilda Kitchen Recipe created by Tilda Kitchen

Freestyle Recipe #34 'Janini & John's Thai Curry'

0 mins
  • Serves 1
  • World flavours

The aubergines make a perfect veggie starter for this chicken & prawn curry.


  • Tilda Sundried Tomato Steamed Basmati Rice
  • Aubergines
  • Shallots
  • Garlic
  • Onion
  • Coconut Milk
  • Chicken
  • Prawns
  • Curry Paste
  • Coriander
  • Tomato
  • Spring Onions
  • Chilli


  1. Fry the shallots, then cut up the aubergine and garlic
  2. Fry off the aubergines separately and add the garlic to shallots
  3. Fry off the chicken and prawns with the garlic and shallot mix. Add in coconut milk, curry paste, coriander and tomato
  4. Add chilli and shredded spring onions
  5. Spoon curry into a bowl and serve with rice

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