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
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*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.
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
Boil a kettle
Bash the lemongrass with a rolling pin, cut it [them] down the middle lengthways, remove the toughouter layers (save them for later!) and chop the softerinner core[s] finely
Place the coconut cream sachet[s] in a mug and cover with boiledwater (this softens the naturally hard cream)
2
Add the basmatirice, 300ml [600ml]coldwater, outerlemongrass 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
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
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
While the vegetables soften, dissolve the Knorrvegetable stock cube[s] in 300ml [600ml]boiledwater
Add the chopped ginger, choppedlemongrass inner core, kaffir lime leaves, red curry paste and 3/4 of the chopped chilli (save the rest for garnish!)
Cook for 1 min or until fragrant
6
Add the softenedcoconut 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
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 roastedpeanuts roughly
Add the choppedcorianderstalks and the juice of 1/2 [1]lime to the pan – this is your Thai aubergine curry
8
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Press the sticky rice into small bowls and turn out onto serving plates for authentic presentation
Serve the Thai aubergine curry with the stickyrice and garnish with the chopped peanuts and reserved coriander leaves and remaining chilli (can't handle the heat? Go easy!)
Serve with the remaininglime on the side and enjoy!
