Thai green vegetable curry
A quick green curry of aubergine, pepper and green beans, finished with lime and coriander so it tastes fresh. On the table in 25 minutes, with the rice cooking alongside.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: green curry paste.
Method
- Cut the aubergine into 2 cm chunks and the red pepper into strips. Trim the green beans and cut them in half.
- Rinse the rice in a sieve, then add it to a small lidded pan with 300 ml of cold water and a pinch of salt. Boil, cover and cook on the lowest heat for 12 minutes. Take it off the heat and leave the lid on.
- Warm the olive oil in a large pot over a medium heat, add the green curry paste and fry, stirring, for 1 to 2 minutes until it smells fragrant.
- Pour in the coconut milk with 100 ml of water and bring to a simmer. Add the aubergine and red pepper and simmer for 10 minutes, until the aubergine is soft.
- Put in the green beans and give them 5 more minutes, until tender but still bright green.
- Squeeze in the juice of half the lime and stir in most of the roughly chopped coriander. Taste and add salt or more lime juice.
- Fluff the rice with a fork and spoon the vegetables and sauce over it. Scatter the remaining coriander on top and serve with the rest of the lime in wedges.
Tip Green curry pastes vary a lot in heat. If yours is new to you, add a little less at first and stir in more to taste.
Per portion
| Energy | 771 kcal |
| Protein | 13 g |
| Carbohydrate | 76 g |
| of which sugars | 14 g |
| Fat | 44 g |
| of which saturates | 32 g |
| Fibre | 9 g |
| Salt | 1.62 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green curry paste50 g
- coconut milk1 tin
- aubergine1
- green beans100 g
- red pepper1
- rice150 g
- coriander½ bunch
- lime1
- olive oil1 tbsp
