We’re bringing back this beloved Thai curry, with a creamy coconut sauce packed with aubergine, pickled peppers, and spices to boot! A final fleck of toasted cashews and a flurry of fresh basil, what are you waiting for? Dig in!
Thai Green Aubergine Curry
Thai Green Aubergine Curry
with peas, cashew nuts & jasmine rice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Aubergine
- Cashew Nuts
- Coconut Milk
- Fresh Basil
- Jasmine Rice
- Peas
- Pickled Bell Peppers
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
JUST BE RICE
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to stay warm until serving.
LET’S PREP SOME STUFF!
Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 1 tsp of oil and seasoning. Add the aubergine chunks, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 65ml of boiling water.
THE QUEEN’S CURRINATION
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated aubergine for 4-6 minutes until slightly softened. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 8-10 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
When the curry has thickened, add the peas and chopped pickled peppers, and mix through for 2-3 minutes until the veggies are warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S AN AMAZING GREEN CURRY!
Plate up some rice and cover in the fragrant Thai curry. Sprinkle over the toasted cashews. Garnish with the sliced basil. Yum!
Jasmine Rice - 100ml
Cashew Nuts - 15g
Thai Green Curry Paste - 15ml
Aubergine - 250g
Vegetable Stock - 5ml
Coconut Milk - 200ml
Peas - 50g
Pickled Bell Peppers - 50g
Fresh Basil - 4g
JUST BE RICE
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to stay warm until serving.
LET’S PREP SOME STUFF!
Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 2 tsp of oil and seasoning. Add the aubergine chunks, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 125ml of boiling water.
THE QUEEN’S CURRINATION
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated aubergine for 4-6 minutes until slightly softened. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 8-10 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
When the curry has thickened, add the peas and chopped pickled peppers, and mix through for 2-3 minutes until the veggies are warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S AN AMAZING GREEN CURRY!
Plate up some rice and cover in the fragrant Thai curry. Sprinkle over the toasted cashews. Garnish with the sliced basil. Yum!
Jasmine Rice - 200ml
Cashew Nuts - 30g
Thai Green Curry Paste - 30ml
Aubergine - 500g
Vegetable Stock - 10ml
Coconut Milk - 400ml
Peas - 100g
Pickled Bell Peppers - 100g
Fresh Basil - 8g
JUST BE RICE
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to stay warm until serving.
LET’S PREP SOME STUFF!
Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 1 tbsp of oil and seasoning. Add the aubergine chunks, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 170ml of boiling water.
THE QUEEN’S CURRINATION
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated aubergine for 6-8 minutes until slightly softened. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 10-12 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
When the curry has thickened, add the peas and chopped pickled peppers, and mix through for 2-3 minutes until the veggies are warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S AN AMAZING GREEN CURRY!
Plate up some rice and cover in the fragrant Thai curry. Sprinkle over the toasted cashews. Garnish with the sliced basil. Yum!
Jasmine Rice - 300ml
Cashew Nuts - 45g
Thai Green Curry Paste - 45ml
Aubergine - 750g
Vegetable Stock - 15ml
Coconut Milk - 600ml
Peas - 150g
Pickled Bell Peppers - 150g
Fresh Basil - 12g
JUST BE RICE
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to stay warm until serving.
LET’S PREP SOME STUFF!
Boil the kettle. Place the cashews in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 1½ tbsp of oil and seasoning. Add the aubergine chunks, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 250ml of boiling water.
THE QUEEN’S CURRINATION
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated aubergine for 6-8 minutes until slightly softened. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 12-15 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
When the curry has thickened, add the peas and chopped pickled peppers, and mix through for 2-3 minutes until the veggies are warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S AN AMAZING GREEN CURRY!
Plate up some rice and cover in the fragrant Thai curry. Sprinkle over the toasted cashews. Garnish with the sliced basil. Yum!
Jasmine Rice - 400ml
Cashew Nuts - 60g
Thai Green Curry Paste - 60ml
Aubergine - 1kg
Vegetable Stock - 20ml
Coconut Milk - 800ml
Peas - 200g
Pickled Bell Peppers - 200g
Fresh Basil - 15g
Woolies Products in this dish
