Thai Green Vegetable Curry With Lime

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!

Good

% Daily Values based on a 2,000 calorie diet

Step 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

Step 2

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. 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

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. 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.

Step 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.

Step 5

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.

Step 6

Dissolve the chopped coconut cream and Knorr vegetable stock cube[s] in 350ml [700ml] boiled water. 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.

Step 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.

Step 8

Serve the Thai green vegetable curry with the cooked basmati rice.

Step 9

Tip: For fancy presentation, press the rice into small bowls and turn out

Step 10

Garnish with the chilli rounds (not a fan of spice? Just add a little), crushed peanuts and a wedge of lime and enjoy!

↑Support creators by visiting their site 😊