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Prep Time
20 min
Cuisine
Thai
To whip up this plant-based curry, you'll perfectly balance savoury, sweet, sour and spice in a fragrant sauce. Complete this Thai-style supper with lemongrass sticky rice and peanuts. Aroi (delicious)!
Prep Time
20 min
Cuisine
Thai
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 621 kJ 148 kcal |
2355 kJ 563 kcal |
Fat of which saturates |
6.9 g 4.6 g |
26.1 g 17.6 g |
Carbohydrate of which sugars |
17 g 2.9 g |
64.5 g 10.9 g |
Fibre | 3.1 g | 11.9 g |
Protein | 3.9 g | 14.7 g |
Salt | 0.51 g | 1.92 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Bash the lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers (save them for later!) and chop the softer inner core[s] finely
Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)
Add the basmati rice, 300ml [600ml] cold water, outer lemongrass layers and a very large pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and stir for 1 min, then cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, cover with a lid until serving – this is your sticky rice
While the rice is cooking, cut the aubergine[s] into bite-sized pieces
Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into pieces
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped aubergine and Romano pepper and cook for 3-4 min or until starting to soften
While the vegetables soften, dissolve the veg stock mix in 300ml [600ml] boiled water
Add the chopped ginger, chopped lemongrass inner core, kaffir lime leaves, Thai red curry paste and 3/4 of the chopped chilli (save the rest for garnish!)
Cook for 1 min or until fragrant
Add the softened coconut cream and vegetable stock to the pan with 1 tsp [2 tsp] sugar
Cook for 7-8 min or until the sauce has thickened and the vegetables are tender
Pick the coriander leaves from the stalks, reserving the leaves for later
Chop the coriander stalks finely
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
Bash the roasted peanuts in the bag with the rolling pin
Add the chopped coriander stalks and the juice of 1/2 [1] lime to the pan – this is your Thai aubergine curry
Press the sticky rice into small bowls and turn out onto serving plates for authentic presentation
Serve the Thai aubergine curry with the sticky rice and garnish with the crushed peanuts, reserved coriander leaves and remaining chilli (can't handle the heat? Go easy!)
Serve with the remaining lime on the side and enjoy!