Thai green aubergine and broccoli curry

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This recipe was originally written for Town & Country UK. You can also find it here.

This is a foolproof curry recipe that has served me both during last minute dinner parties and solo nights in with Netflix. The recipe makes enough curry paste for 2 curries and I like to freeze half of it on hand for later. You could even double the paste recipe and freeze a few more portions if you wish. I’ve kept it vegetarian as I adore it this way. It’s packed full of ginger, spices and all the good stuff and is also vegan so if anyone is doing veganuary its a winner.

Ingredients

| Serves 4 |

 For the paste

  • 1 banana shallot, roughly chopped

  • 2 cloves garlic, crushed

  • 2 stalks lemongrass, roughly chopped

  • thumb sized piece of ginger, peeled and roughly chopped

  • 2 large green chillis, de-seeded and roughly chopped

  • 1 lime, zest and juice

  • 1 tbsp coriander seeds, crushed

  • 1/2 tbsp cumin seeds, crushed

  • small bunch of coriander, leaves and stems

  • 3 tbsp olive oil

     

  • 2 small aubergine (or one larger one)

  • olive oil

  • 1 can coconut milk

  • 150g green beans, chopped into inch size pieces

  • ½ a head of broccoli, chopped into even sized florets and pieces

  • 120g bamboo shoots

  • 1-2 red chillis, de-seeded and finely chopped (depending on how hot you like it)

to garnish

  • a handful of toasted cashews

  • coriander leaves

  • wedges of lime

  • chopped red chilli

 Method

  • Place all of the paste ingredients into a food processor and pulse until well broken down.

  • Halve your aubergines lengthways and cut them into roughly 1cm semi circles. Place a frying pan over a medium heat. Add 3tbsp olive oil and your aubergine and pan fry for about 8 minutes until it has charred. Don’t worry if it isn’t entirely cooked through. Set aside.

  • In a large deep frying pan or saucepan heat a further 3tbsp of oil and add half of your curry paste (freeze the rest). Cook for about 3 minutes until it begins to smell fragrant.

  • Add your coconut milk and then a cans worth of water. Bring to the boil before adding your beans, broccoli, bamboo shoots, aubergine and chopped chilli. Give it a stir and reduce to a simmer and cook for 10- 15 minutes.

  • Cook rice according to instructions.

  • To serve divide rice between serving bowls before ladling over the curry on top. Finish with a handful of toasted cashews, coriander leaves, fresh chopped chillis (if you wish) and a wedge of lime.

  • Any leftovers can be kept for up to 2 days and reheated.

Alexandra Dudley