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

Thai Green Vegetable Curry With Lime

Thai Green Vegetable Curry With Lime

Rating
4.5rating out of 5

(8824 reviews from our customers)

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

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
Red-chilli
1 red chilli
Lime
1 lime
fresh-ginger
15g fresh root ginger
roasted peanuts
1 bag of roasted peanuts (25g) †
Sugarsnap-peas
80g sugar snap peas
Tenderstem broccoli
80g Tenderstem broccoli
kaffir-lime-leaves-(1)
3 dried kaffir lime leaves
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Green-curry-paste
1 Thai green curry paste sachet (40g)
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 red chilli
  • 1 lime
  • 15g fresh root ginger
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 80g sugar snap peas
  • 80g Tenderstem broccoli
  • dried kaffir lime leaves
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 Thai green curry paste sachet (40g)
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 607 kJ
146 kcal
2433 kJ
585 kcal
Fat
of which saturates
6.6 g
4.6 g
26.6 g
18.4 g
Carbohydrate
of which sugars
16.3 g
2.2 g
65.5 g
8.9 g
Fibre 2.9 g 11.8 g
Protein 4.1 g 16.3 g
Salt 0.82 g 3.3 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
1 red chilli
red chilli
1 lime
lime
15g fresh root ginger
ginger
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
80g sugar snap peas
sugar snap peas
80g Tenderstem broccoli
tenderstem broccoli(100%)
dried kaffir lime leaves
dried kaffir lime leaves
130g basmati rice
basmati rice
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.
1 Thai green curry paste sachet (40g)
garlic puree (32%), green chilli puree (23%), white onion puree (13%), lemongrass puree (13%), galangal, salt, lime leaves, coriander, rapeseed oil, water, citric acid, fennel, xantham gum, cayenne, spinach extract, potassium sorbate
50g solid coconut cream
coconut 100%
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 Green Vegetable Curry With Lime

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

2 Thai Green Vegetable Curry With Lime

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

3 Thai Green Vegetable Curry With Lime

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

4 Thai Green Vegetable Curry With Lime

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

5 Thai Green Vegetable Curry With Lime

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

6 Thai Green Vegetable Curry With Lime

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

7 Thai Green Vegetable Curry With Lime

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

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

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!

Share this recipe