20 mins active prep time, 4 servings

This recipe is from 'Dig IN!' by Brent Owens published by Hardie Grant, $34.96

See full recipe at cooked.com.au

Photography © Mark Roper

Ingredients (included in delivery)

- 1 brown onion, cut into wedges
- Small green eggplant (we've used zucchini here instead)
- 60g thai green curry paste
- 270ml coconut cream
- 1 lime, juiced
- Around 600g chicken thigh fillets, cut into 4 pieces
- Handful or snow peas
- 1 green chilli, sliced to serve
- 4 kaffir lime leaves, to serve
- Fresh coriander, to serve

Ingredients (pantry items)

- 1 tbsp peanut oil
- 60ml chicken stock (can be from stock powder)
- 1 tbsp shaved palm sugar
- 2 tbsp fish sauce
- Steamed rice, to serve.

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.