Thai green aubergine and broccoli curry
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.
| 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)
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)
a handful of toasted cashews
wedges of lime
chopped red chilli
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.