Thai Aubergine and Green Bean Red Curry
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Ingredients
- 1 aubergines, cubed
- 150 g fine green beans, trimmed
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 3 kaffir lime leaves
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 263 kcal
- Protein
- 4.6 g
- Carbohydrate
- 11.9 g
- of which sugars
- 8.7 g
- Fat
- 21.1 g
- of which saturates
- 17.7 g
- Fibre
- 4.8 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the aubergine and stir to coat in the paste.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, and simmer for 12 minutes until the aubergine is almost tender.
- 4
Add the green beans and simmer for 5 minutes until tender.
- 5
Season with the soy sauce and palm sugar.
- 6
Scatter with thai basil leaves and serve with jasmine rice.
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