Thai Green Aubergine Curry with Fresh Coriander
Add some spice and character to aubergines with this sumptuous Thai green curry.
Nutrition Per Portion
- Calories
587
- Carbs
41.2g
- Fat
46.7g
- Fibre
16.5g
- Protein
10.9g
- Sugar
23.7g
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Garlic
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Lime Leaves
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Lemongrass
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Aubergine
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Olive Oil
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Coconut Milk
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Vegetable Stock
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Fresh Coriander
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Green Curry Paste
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Bamboo Shoots
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Red Capsicum
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Red Onion
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Coconut Palm Sugar
|
Garlic |
Lime Leaves |
Lemongrass |
Aubergine |
Olive Oil |
Coconut Milk |
|
Vegetable Stock |
Fresh Coriander |
Green Curry Paste |
Bamboo Shoots |
Red Capsicum |
Red Onion |
|
Coconut Palm Sugar |
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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
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1.0 min
Peel and finely chop the garlic, onion and lemongrass.
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2.5 min
Chop the aubergine.
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4.0 min
Finely slice the red capsicum.
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5.0 min
In a wok, heat the olive oil over high heat.
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6.0 min
Add the onion, lemongrass and garlic and stir fry uintil fragrant.
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8.0 min
Add the lime leaves and stir fry until fragrant.
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8.5 min
Add the curry paste and correct amount of stock and stir until combined and the paste is dissolved.
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10.0 min
Add the aubergine and cook until softened.
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20.0 min
Add the red capsicum and bamboo shoots.
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25.0 min
Stir through the coconut milk.
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26.0 min
Stir through the coconut palm sugar.
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27.0 min
Distribute the curry among serving bowls.
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30.0 min
Garnish with coriander and serve.
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Ingredients
Garlic
finely chopped
Lime Leaves
Lemongrass
finely chopped
Aubergine
chopped
Olive Oil
1 tablespoon per person
Coconut Milk
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
Fresh Coriander
chopped
Green Curry Paste
Bamboo Shoots
halved
Red Capsicum
julienne
Red Onion
sliced
Coconut Palm Sugar
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