eCook Meal
Thai Green Aubergine Curry
with peas, cashew nuts & jasmine rice
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R202.32
for 4 servings · R50.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
-
Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Thai Green Curry Paste
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Green Aubergine Curry?
The preparation time for Thai Green Aubergine Curry with peas, cashew nuts & jasmine rice is between 15 and 30 minutes.
What is the total time required to make Thai Green Aubergine Curry with peas, cashew nuts & jasmine rice?
The total time required to make Thai Green Aubergine Curry with peas, cashew nuts & jasmine rice is between 30 and 45 minutes.
How many servings does Thai Green Aubergine Curry provide?
4 servings
What are the main ingredients in Thai Green Aubergine Curry?
Aubergine, Cashew Nut, Coconut Milk, Fresh Basil, Jasmine Rice, Pea, Pickled Bell Peppers, Thai Green Curry Paste, Vegetable Stock
What is the nutritional information of Thai Green Aubergine Curry?
Calories: 838, Carbs: 109 grams, Fat: grams, Protein: 14.5 grams, Sugar: 23 grams, Salt: 2002 grams
How do I prepare Thai Green Aubergine Curry?
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. 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! 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. 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.
What should be prepared from my kitchen to make Thai Green Aubergine Curry?
Aubergine, Cashew Nut, Coconut Milk, Fresh Basil, Jasmine Rice, Pea, Pickled Bell Peppers, Thai Green Curry Paste, Vegetable Stock
How many calories does Thai Green Aubergine Curry have?
838 calories
How much fat content does Thai Green Aubergine Curry have?
grams