Coconut Milk Curry

Ingredients (4-5 servings)

Chicken breast (skinned and cut into 2 cm pieces) 350 g / 13 oz
Onion(cut into 2 cm dices)
400 g / 15 oz
Red bell pepper (cut into bite-size pieces) 150 g / 5 oz
Yellow bell pepper (cut into bite-size pieces) 150 g / 5 oz
Eggplant (cut into bite-size pieces) 300 g / 10 oz
Ginger (cut into thin strips) 20 g
Coconut milk 600 ml
Canned tomatoes (diced) 400 g
S&B Golden Curry Mix 92 g
1 pack
Chickpeas 1 can (240 g drained)
Jasmine rice (cooked) As needed


  1. Cut the chicken into 2 cm pieces. Drain the chickpeas.
  2. Chop the onions into 2 cm dices, and cut the bell peppers and eggplant into bite-size pieces and the ginger into thin strips.
  3. Put the coconut milk in a pot and heat it over medium heat.
    Add 【1】 and 【2】 and bring it to boil, and cook further for 7-8 minutes.
    Add the canned tomatoes and bring it to boil again, and cook further for 4-5 minutes.
  4. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is melted.
    Turn on the heat again and simmer while stirring until the sauce becomes thick.
  5. Enjoy the curry with the Jasmine rice as desired.