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

  • 542 Calories | 
  • 30.9g Carbohydrates | 
  • 46.3g Fat | 
  • 10.7g Fibre | 
  • 9g Protein | 
  • 17.9g Sugar
  • 0.0 min

    Bring a saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved set aside.

  • 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

    Coconut Milk

    Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Fresh Coriander , chopped

    Green Curry Paste

    Bamboo Shoots , halved

    Red Capsicum , julienne

    Red Onion , sliced

    Coconut Palm Sugar

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