Thai Green Curry Aubergine and Mushroom Stir-Fry with Jasmine Rice
Green curry paste stir-fried with aubergine, oyster mushrooms, onion and garlic, served over jasmine rice with coconut and lime.
- 75 g jasmine rice
- 250 g aubergine
- 120 g oyster mushrooms
- 3 whole garlic cloves
- 100 g red onion
- 1 whole green chilli
- 10 g fresh coriander
- 120 ml coconut milk
- 1 tsp fish sauce
- 1 tbsp lime juice
- 20 ml vegetable oil
- 20 g green curry paste
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse jasmine rice under cold water. Bring 180 ml water to a boil in a small saucepan, add rice, stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand 5 minutes.
- Step 2
Step 2: While rice cooks, cut aubergine into 2 cm cubes. Tear oyster mushrooms into bite-sized pieces. Slice red onion into wedges. Mince garlic and finely slice green chilli.
- Step 3
Step 3: Heat 10 ml oil in a wok or large frying pan over high heat. Working in batches, fry aubergine cubes for 4-5 minutes until golden on edges. Set aside.
- Step 4
Step 4: Add remaining 10 ml oil to the wok. Add minced garlic and sliced onion, stir-fry for 2 minutes until fragrant.
- Step 5
Step 5: Add green curry paste and stir-fry for 1 minute to bloom the spices.
- Step 6
Step 6: Return aubergine to the wok. Add mushroom pieces and stir-fry for 3 minutes until mushrooms begin to soften.
- Step 7
Step 7: Pour in coconut milk and bring to a gentle simmer. Add fish sauce and cook for 3-4 minutes until aubergine is tender and sauce has reduced slightly.
- Step 8
Step 8: Remove from heat. Stir in lime juice and sliced green chilli. Taste and adjust seasoning with additional fish sauce or lime as needed.
- Step 9
Step 9: Fluff cooked jasmine rice with a fork and transfer to a serving bowl.
- Step 10
Step 10: Spoon curry over rice, garnish with fresh coriander leaves, and serve immediately.
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