Peanut Butter Chicken Curry



  • 1/4 cup peanut or vegetable oil
  • 1 medium eggplant, cut into 2.5cm cubes
  • 600 g chicken thigh fillets, cut into large chunks
  • 1 onion, finely chopped
  • 1 tbsp Thai red curry paste
  • 400 g can coconut milk
  • 250 g sweet potato, cut into large cubes
  • 2 tbsp peanut butter (salt and sugar free)
  • 2 cups baby spinach
  • 1.5 cups jasmine rice, rinsed
  • Chopped coriander, to serve
  • Lime wedges, to serve


  1. Heat 2 tbs of oil in Casserole Dish until hot and brown eggplant. Remove to a bowl. Add remaining oil and brown chicken and onion. Stir in curry paste for 1 minute.

  2. Add coconut milk, sweet potato and eggplant, simmer, partially covered, for 20 minutes until chicken is tender. Stir in peanut butter, spinach, a good pinch of salt and a little sugar to balance flavours. Scatter over coriander and squeeze over lime.

  3. While the curry is cooking, place rice in base of Grain Cooker with 2½ cups water. Microwave at 900 watts for 15 minutes. Remove and fluff rice. Cover and finish.

    Tupper Tip: 

    Add some sliced red chillies for garnish if you like more heat. For a vegan option, substitute firm tofu for the chicken and you can substitute almond butter for the peanut butter.