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
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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.
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
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
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
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 remainingchilli 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
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
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
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream and Knorrvegetable 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
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
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
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