Baked red curry chicken and eggplant sandwich
4/3/2009
Serves 2
Ingredients
| 1 | Chicken breast |
| 1 tbsp | Red curry paste |
| ½ cup | Coconut cream |
| 1 tbsp | Lemon juice |
| 1 tsp | Salt |
| 1 tbsp | Olive oil |
| 4 slices | Eggplant, (sliced thick) |
| 1 | Ciabatta bread |
| 2 leaves | Lettuce |
| 1 handful | Coriander leaves |
Directions
- Preheat oven to 200 degC. Lay the chicken in a dish.
- Mix together the curry, coconut cream, lemon and salt then spoon over the chicken. Bake for 15 minutes.
- Heat the olive oil and fry the eggplant slices on each side for 3 minutes or until soft and golden.
- Butter the bread then lay the lettuce, slices of chicken and eggplant.
- Drizzle with curry sauce and scatter with coriander leaves.
Wine Match
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