Luscious coconut sauce infused with curry paste and heaped with aubergine, patty pans, and green beans. Scattered with cashews, freshened with basil and pickled radish, and spooned over sleek rice noodles. Delicious, nutritious, effortless!
Vibrant Thai Green Curry
Vibrant Thai Green Curry
with patty pans, charred aubergine & creamy coconut milk
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Aubergine
- Cashew Nuts
- Coconut Milk
- Flat Rice Noodles
- Fresh Basil
- Green Beans
- Patty Pans
- Radish
- Thai Green Curry Paste
- Vegetable Stock
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GET PICKLING
Boil the kettle. Dilute the stock with 65ml of boiling water and set aside for step 4. In a bowl, combine the white wine vinegar with 2 tbsp of water. Add in 1 tsp of a sweetener of choice and mix until dissolved. Toss through the sliced radish and set aside to pickle.
TOAST THE CASHEWS
Place a pot for the curry over a medium heat. Pop in the cashew nuts and toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
FRAGRANT THAI FLAVOURS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the aubergine chunks for 2-3 minutes until starting to brown. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the aubergine. Pour in the coconut milk and diluted stock, and mix until the paste has been incorporated into the liquid. Stir through the quartered patty pans and sliced green beans and pop on a lid. Simmer for 8-10 minutes until the veg is cooked through and the curry flavours have fully developed. On completion, season to taste with salt, pepper, and a sweetener of choice.
WHILE THE CURRY IS SIMMERING…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Just before serving, drain the pickled radish – lose or reuse the pickling liquid as you wish!
CURRY NIGHT – YES PLEASE!
Dish up the silky noodles and pile the veggie curry next to them – make sure to spoon over plenty of creamy sauce! Garnish with the chopped, toasted cashews, the sliced basil, and the pickled radish. Simply beautiful, Chef!
Vegetable Stock - 5ml
White Wine Vinegar - 15ml
Radish - 20g
Cashew Nuts - 15g
Aubergine - 250g
Thai Green Curry Paste - 15ml
Coconut Milk - 200ml
Patty Pans - 80g
Green Beans - 80g
Flat Rice Noodles - 50g
Fresh Basil - 4g
GET PICKLING
Boil the kettle. Dilute the stock with 125ml of boiling water and set aside for step 4. In a bowl, combine the white wine vinegar with 2 tbsp of water. Add in 1 tsp of a sweetener of choice and mix until dissolved. Toss through the sliced radish and set aside to pickle.
TOAST THE CASHEWS
Place a pot for the curry over a medium heat. Pop in the cashew nuts and toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
FRAGRANT THAI FLAVOURS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the aubergine chunks for 3-4 minutes until starting to brown. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the aubergine. Pour in the coconut milk and diluted stock, and mix until the paste has been incorporated into the liquid. Stir through the quartered patty pans and sliced green beans and pop on a lid. Simmer for 10-12 minutes until the veg is cooked through and the curry flavours have fully developed. On completion, season to taste with salt, pepper, and a sweetener of choice.
WHILE THE CURRY IS SIMMERING…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Just before serving, drain the pickled radish – lose or reuse the pickling liquid as you wish!
CURRY NIGHT – YES PLEASE!
Dish up the silky noodles and pile the veggie curry next to them – make sure to spoon over plenty of creamy sauce! Garnish with the chopped, toasted cashews, the sliced basil, and the pickled radish. Simply beautiful, Chef!
Vegetable Stock - 10ml
White Wine Vinegar - 15ml
Radish - 20g
Cashew Nuts - 30g
Aubergine - 500g
Thai Green Curry Paste - 30ml
Coconut Milk - 400ml
Patty Pans - 160g
Green Beans - 160g
Flat Rice Noodles - 100g
Fresh Basil - 8g
GET PICKLING
Boil the kettle. Dilute the stock with 125ml of boiling water and set aside for step 4. In a bowl, combine the white wine vinegar with 2 tbsp of water. Add in 1 tsp of a sweetener of choice and mix until dissolved. Toss through the sliced radish and set aside to pickle.
TOAST THE CASHEWS
Place a pot for the curry over a medium heat. Pop in the cashew nuts and toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
FRAGRANT THAI FLAVOURS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the aubergine chunks for 3-4 minutes until starting to brown. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the aubergine. Pour in the coconut milk and diluted stock, and mix until the paste has been incorporated into the liquid. Stir through the quartered patty pans and sliced green beans and pop on a lid. Simmer for 10-12 minutes until the veg is cooked through and the curry flavours have fully developed. On completion, season to taste with salt, pepper, and a sweetener of choice.
WHILE THE CURRY IS SIMMERING…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Just before serving, drain the pickled radish – lose or reuse the pickling liquid as you wish!
CURRY NIGHT – YES PLEASE!
Dish up the silky noodles and pile the veggie curry next to them – make sure to spoon over plenty of creamy sauce! Garnish with the chopped, toasted cashews, the sliced basil, and the pickled radish. Simply beautiful, Chef!
Vegetable Stock - 10ml
White Wine Vinegar - 15ml
Radish - 20g
Cashew Nuts - 30g
Aubergine - 500g
Thai Green Curry Paste - 30ml
Coconut Milk - 400ml
Patty Pans - 160g
Green Beans - 160g
Flat Rice Noodles - 100g
Fresh Basil - 8g
GET PICKLING
Boil the kettle. Dilute the stock with 250ml of boiling water and set aside for step 4. In a bowl, combine the white wine vinegar with 60ml of water. Add in 2 tsp of a sweetener of choice and mix until dissolved. Toss through the sliced radish and set aside to pickle.
TOAST THE CASHEWS
Place a large pot for the curry over a medium heat. Pop in the cashew nuts and toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
FRAGRANT THAI FLAVOURS
Return the pot to a medium heat with a drizzle of oil. When hot, fry the aubergine chunks for 4-5 minutes until starting to brown. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the aubergine. Pour in the coconut milk and diluted stock, and mix until the paste has been incorporated into the liquid. Stir through the quartered patty pans and sliced green beans and pop on a lid. Simmer for 12-15 minutes until the veg is cooked through and the curry flavours have fully developed. On completion, season to taste with salt, pepper, and a sweetener of choice.
WHILE THE CURRY IS SIMMERING…
Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Just before serving, drain the pickled radish – lose or reuse the pickling liquid as you wish!
CURRY NIGHT – YES PLEASE!
Dish up the silky noodles and pile the veggie curry next to them – make sure to spoon over plenty of creamy sauce! Garnish with the chopped, toasted cashews, the sliced basil, and the pickled radish. Simply beautiful, Chef!
Vegetable Stock - 20ml
White Wine Vinegar - 30ml
Radish - 40g
Cashew Nuts - 60g
Aubergine - 1kg
Thai Green Curry Paste - 60ml
Coconut Milk - 800ml
Patty Pans - 320g
Green Beans - 320g
Flat Rice Noodles - 200g
Fresh Basil - 15g
Woolies Products in this dish
