
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
30 min
Cuisine
Asian
Thai curry is a fragrant mix of zingy citrus, ginger, chilli and herbs. For this mild, plant-based twist, you'll pack the aromatic sauce with aubergine and Tenderstem broccoli, and serve with rice. Aroi mak!
Prep Time
30 min
Cuisine
Asian
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 | 604 kJ 144 kcal |
2422 kJ 579 kcal |
Fat of which saturates |
6.7 g 4.6 g |
26.8 g 18.5 g |
Carbohydrate of which sugars |
15.9 g 2.3 g |
63.8 g 9.2 g |
Fibre | 3 g | 12.2 g |
Protein | 4.3 g | 17.1 g |
Salt | 0.82 g | 3.3 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.
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Finely slice 1/2 [1] red chilli into rounds and set them aside for garnish
Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Trim the green stalks off the aubergine[s] and chop into bite-sized pieces
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 with a generous pinch of salt and cook for 3-4 min or until beginning to soften and brown
Boil a kettle
Chop the Tenderstem broccoli in half, separating the tips from the stems
Slice the sugar snap peas in half lengthways (or just chop them roughly)
Once the aubergine softened, add the Thai green curry paste, chopped chilli (can't handle the heat? Go easy!) and chopped ginger to the aubergine and cook for 2 min
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream and Knorr vegetable stock cube[s] in 350ml [700ml] boiled water
Add the juice of 1/2 [1] lime, 1 tsp [2 tsp] sugar and the kaffir lime leaves and mix to combine – this is your aromatic stock
Add the aromatic stock to the pan with the broccoli stems, reduce the heat to medium and cook for 3 min
Add the broccoli tips and sliced sugar snap peas and cook for 2 min further or until everything's tender with a slight bite and the sauce has thickened slightly – this is your Thai green vegetable curry
While the sauce thickens, bash the roasted peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!)
Cut the remaining lime into wedges
Serve the Thai green vegetable curry with the cooked basmati rice
Tip: For fancy presentation, press the rice into small bowls and turn out
Garnish with the chilli rounds (not a fan of spice? Just add a little), crushed peanuts and a wedge of lime and enjoy!