This Eggplant Thai green curry recipe is full of comfort and flavour, plus it’s easy to make.
Total time 35 minutes | Serves 4 | Vegan | Gluten Free | Nut Free
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, diced
- 10g ginger, finely grated
- 2 tablespoons Thai green curry paste
- 1 bunch coriander, roots and stalks washed and finely chopped, leaves picked
- 400ml can lite coconut milk
- 4 kaffir lime leaves
- 100g sugar snap or snow peas
- Juice of 1/2 lime, plus extra to serve
- 2 eggplants, diced
- 400g firm tofu, diced
- Steamed rice, to serve
Method
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté or 5 minutes, or until soft and translucent. Add grated ginger, curry paste, and chopped coriander roots and cook for another 2-3, or until fragrant.
- Add canned coconut milk and lime leaves, then mix and bring to a gentle simmer for 2 minutes before adding sugar snap/snow peas, eggplant, tofu and lime juice. Stir together and cook on medium-low heat for 15-25 minutes, or until eggplant is tender.
- Serve with a side of rice, squeeze of lime juice and garnish of coriander leaves.