Lime & Coconut Curry with Thai Pea Aubergines

An authentic tasting dish made with split peas to help stretch the meal a little further - easy peasy!

Serves 4

½ bottle My Secret Kitchen Thai Dressing with Kaffir Lime

1 medium onion
1 tbsp vegetable oil
2 cloves garlic, crushed
500g chicken thigh meat, cubed
200g pea aubergines, in brine, drained
50g split peas, washed
500ml chicken stock
1 tbsp fish sauce
400ml coconut milk
50g creamed coconut paste
2 tsp My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
2 tbsp fresh coriander

Finely chop the onion then sauté the in the vegetable oil until golden brown. Add the garlic and continue to sauté for 2 minutes before adding the chicken and browning the meat all over.

Add the pea aubergines (use diced aubergine if you prefer) split peas and stock, and bring to the boil. Reduce the heat and add the Thai dressing, fish sauce, coconut paste, spiced sea salt and coconut milk.

Simmer uncovered gently for 1 hour or until the chicken is cooked through and the split peas are tender. Alternatively, cook in a slow cooker on medium for 3 hours.

Serve with sticky rice and top with the fresh coriander just before serving.