BAKED RED CURRY CHICKEN AND EGGPLANT SANDWICH
Serves 2
1 chicken breast
1 Tbsp red curry paste
½ cup coconut cream
1 Tbsp lemon juice
1 tsp salt
1Tbs olive oil
4 thick slices of eggplant
Ciabatta bread
Lettuce leaves
Fresh coriander
1 Preheat oven to 200C. Lay the chicken in a dish.
2 Mix together the curry, coconut cream, lemon and salt then spoon over the chicken. Bake for 15 minutes.
3 Heat the olive oil and fry the eggplant slices on each side for 3 minutes or until soft and golden.
4 Butter the bread then lay the lettuce, slices of chicken and eggplant. Drizzle with curry sauce and scatter with coriander leaves.
