Thai Peanut Chicken Curry

This was originally Thai Peanut Pork Curry made with with pork loin, but I found that doesn't respond well to this style of cooking so chicken thigh next time. Or a fattier cut of pork, possibly. Jolly easy dish and got a big Do Again thumbs up.

• Thin sliced onions
• Cubed aubergine 

Fry these up first (remembering to season), then when they're beginning to see reason add 

• as much Thai Red Curry Paste as is to your liking
• A tin of coconut milk 
• 1/2 cup crunchy peanut butter 
• Sliced chicken thigh meat 

You'll probably have to top up with some water. Once they're done add a 

• Head of broccoli, separated

Finally take off heat, stir in a 

• good quantity of fresh lime juice and sprinkle over with 
• Peanuts, fresh chopped coriander and chili flakes, all as desired 

Serve with some 

• Flat rice noodles, dressed with peanut oil