Thai Green Vegetable Lime Currry

Thai Green Vegetable Lime Curry

This fragrant Thai green vegetable lime curry is packed with Tenderstem broccoli, sugar snap peas and meaty aubergine. In a spicy, zingy and coconutty sauce and served alongside basmati rice. Topped with fiery chilli, fresh coriander and smashed peanuts. (Gluten and dairy-free but unsuitable for coeliacs). PREP TIME 30 min

Ingredients for 2 people (double for 4) Thai Green Vegetable Lime Curry

1 aubergine 150 grs Basmati rice 50 grs coconut cream 3 kaffir lime leaves 15 grs fresh root ginger 2 tbsp green curry paste 1 lime 1 read chilli 30 grs roasted peanuts 80 grs sugar snap peas 120 grs tendersteam broccoli 10 grs corriander 1 vegetable stock cube Cooking Instructions

Instructions for 2 people (double for 4) Thai Green Vegetable Lime Curry

Add the basmati rice and 350ml 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 Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger Finely slice 1/2 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 and cut it into bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.  When hot, add the chopped aubergine with a generous pinch of salt and cook for 3-4 min or until beginning to soften and brown . Meanwhile, 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). When softened, add the green curry paste, chopped chilli (Can't handle the heat? Go easy!) and chopped ginger to the aubergine and cook for 2 min. Meanwhile, remove the coconut cream from the sachet and chop it roughly

Dissolve the chopped coconut cream and vegetable stock cube in 350ml boiled water
Add the juice of 1/2 lime, 1 tsp sugar and the kaffir lime leaves and mix to combine – this is your aromatic stock
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 to a thin curry-like consistency

Meanwhile, chop the coriander finely, including the stalks. Cut the remaining lime into wedges
Bash the roasted peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!)
Once cooked, remove the pan from the heat and stir through the chopped coriander
Serve the Thai green vegetable curry over the rice

Tip: for fancy presentation, press the rice into small bowls and turn out
Garnish with the chilli rounds (Can't handle the heat? Go easy!), crushed peanuts and a wedge of lime and Enjoy!