Thai red curry with aubergine and mangetout

Method

1. Cut the aubergine into 2 cm cubes and the pepper into strips. Halve the mangetout lengthways if they are large. Roughly chop the coriander.
2. Rinse the rice in a sieve, then tip it into a small pan with a lid. Add 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off the heat and leave it covered.
3. Heat the olive oil in a large, deep pan over a medium-high heat. Fry the aubergine with a pinch of salt for 6 minutes, turning, until golden at the edges. Add the red pepper for the last 2 minutes.
4. Stir in the red curry paste and cook for 1 minute, until it smells fragrant.
5. Pour in the coconut milk and 100 ml of water, stir in the maple syrup and bring to a simmer. Cook for 10 minutes, until the aubergine is completely soft.
6. Add the mangetout and cook for 2 minutes, so they stay crisp. Stir in the juice of half the lime and season with salt. Cut the other half into wedges.
7. Fluff the rice with a fork and serve the curry over it, topped with the coriander and a lime wedge on the side.

Tip Brands of red curry paste vary a lot in heat. Start with less if yours is hot, and add more at the end after tasting.

Photo made with AI.

From Nosha · nosha.app