Thai Green Aubergine Curry
with Fresh Coriander
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
-
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
-
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
-
-
-
-
-
