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Plated meal

Thai Green Aubergine Curry with Fresh Coriander

  • Gluten Free
  • Paleo
  • Vegetarian
  • Low Calorie
  • Low Carb
  • Keto

Add some spice and character to aubergines with this sumptuous Thai green curry.

Nutrition Per Portion

  • Calories

    542

  • Carbs

    30.9g

  • Fat

    46.3g

  • Fibre

    10.7g

  • Protein

    9g

  • Sugar

    17.9g

  • 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.

  • 1.0 min

    Peel and finely chop the garlic, onion and lemongrass.

  • 2.5 min

    Chop the aubergine.

  • 4.0 min

    Finely slice the red capsicum.

  • 5.0 min

    In a wok, heat the olive oil over high heat.

  • 6.0 min

    Add the onion, lemongrass and garlic and stir fry uintil fragrant.

  • 8.0 min

    Add the lime leaves and stir fry until fragrant.

  • 8.5 min

    Add the curry paste and correct amount of stock and stir until combined and the paste is dissolved.

  • 10.0 min

    Add the aubergine and cook until softened.

  • 20.0 min

    Add the red capsicum and bamboo shoots.

  • 25.0 min

    Stir through the coconut milk.

  • 26.0 min

    Stir through the coconut palm sugar.

  • 27.0 min

    Distribute the curry among serving bowls.

  • 30.0 min

    Garnish with coriander and serve.

  • 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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