We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Thai Aubergine Curry With Sticky Rice

Thai Aubergine Curry With Sticky Rice

Rating
4.5rating out of 5

(6430 reviews from our customers)

Prep Time

20 min

Cuisine

Thai

Fragrant with lemongrass and kaffir lime leaves, this plant-based curry balances mouthwatering salty, sweet, sour and spicy flavours. Serve it with homemade sticky rice and chopped peanuts. Delish!

Prep Time

20 min

Cuisine

Thai

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Aubergine
1 aubergine
fresh-ginger
15g fresh root ginger
Lime
1 lime
Red-chilli
1 red chilli
Romano Pepper
1 romano pepper
Lemongrass-stalk
1 fresh lemongrass
roasted peanuts
1 bag of roasted peanuts (25g) †
fresh-coriander
10g coriander
kaffir-lime-leaves-(1)
3 dried kaffir lime leaves
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
basmati-rice
130g basmati rice
FLECKED coconut cream 50g
50g solid coconut cream
Red-curry-paste
1 Thai red curry paste sachet (40g)
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 15g fresh root ginger
  • 1 lime
  • 1 red chilli
  • 1 Romano pepper
  • 1 fresh lemongrass
  • 1 bag of roasted peanuts<span class="strong">†</span>
  • 10g coriander
  • dried kaffir lime leaves
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 130g basmati rice
  • 50g solid coconut cream
  • 1 Thai red curry paste sachet (40g)
Typical Values per 100g per serving
Energy 636 kJ
153 kcal
2410 kJ
579 kcal
Fat
of which saturates
7.2 g
4.9 g
27.4 g
18.4 g
Carbohydrate
of which sugars
17.5 g
2.3 g
66.2 g
8.8 g
Fibre 3.1 g 11.7 g
Protein 3.7 g 14 g
Salt 0.77 g 2.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
aubergine
15g fresh root ginger
ginger
1 lime
lime
1 red chilli
red chilli
1 Romano pepper
red romano pepper
1 fresh lemongrass
1 bag of roasted peanuts
roasted peanut 96%, rapeseed oil
10g coriander
coriander(100%)
dried kaffir lime leaves
dried kaffir lime leaves
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
130g basmati rice
basmati rice
50g solid coconut cream
coconut 100%
1 Thai red curry paste sachet (40g)
Garlic puree, red chilli puree (20%), white onion puree (10%), lemongrass puree (9%), rapeseed oil, galangal puree, salt, milled lime leaves, water, acidity regulator (citric acid), ground fennel, stabiliser (xanthan gum), natural flavouring (paprika extract), ground coriander, preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (peanut, celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Thai Aubergine Curry With Sticky Rice

Boil a kettle

Bash the lemongrass with a rolling pin, cut it [them] 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)

2 Thai Aubergine Curry With Sticky Rice

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

3 Thai Aubergine Curry With 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

4 Thai Aubergine Curry With Sticky Rice

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

Season with a large pinch of salt and cook for 3-4 min or until starting to soften

5 Thai Aubergine Curry With Sticky Rice

While the vegetables soften, dissolve the Knorr vegetable stock cube[s] in 300ml [600ml] boiled water

Add the chopped gingerchopped lemongrass inner core, kaffir lime leavesred curry paste and 3/4 of the chopped chilli (save the rest for garnish!)

Cook for 1 min or until fragrant

6 Thai Aubergine Curry With Sticky Rice

Add the softened coconut cream and 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

7 Thai Aubergine Curry With Sticky Rice

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

Chop the roasted peanuts roughly

Add the chopped coriander stalks and the juice of 1/2 [1] lime to the pan – this is your Thai aubergine curry

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

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 chopped peanuts and reserved coriander leaves and remaining chilli (can't handle the heat? Go easy!)

Serve with the remaining lime on the side and enjoy!

Share this recipe