Why recepie famous for?
This healthy vegetable curry is packed with nutrition and flavour. It's easily made vegetarian and vegan by switching the fish sauce out for soy sauce.
Ingredients
2 shallots, thinly sliced
½ tsp sesame oil
1 green finger chilli, finely chopped (optional)
2 tbsp Thai green curry paste
300ml/10fl oz hot vegetable stock
200g/7oz lighter coconut milk
1 tsp Thai fish sauce or light soy sauce
1 medium aubergine, cut into 2cm/1in chunks
2 kaffir lime leaves
200g/7oz tofu, cut into 1.5cm/½in squares
½ green pepper, cut into thin slices
50g/1¾oz mangetout
50g/1¾oz baby corn, halved or cut into quarters, depending on size
juice of 1 lime, plus lime wedges to serve
handful finely chopped fresh coriander, to serve
150g/5½oz basmati rice, to serve
Instructions
Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.
Add the aubergine and lime leaves and cook for 10 minutes.
Meanwhile, cook the rice according to the packet instructions.
Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.
Serve the curry with the rice, sprinkled with coriander and with a wedge of lime.
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