Thai Green Curry with Aubergine, Bamboo Shoots and Jasmine Rice
Jasmine rice is served with a curry of Thai green curry paste, coconut milk, aubergine, bamboo shoots, shallots, garlic, fish sauce, and palm sugar.
- 300 g aubergine
- 200 g tinned bamboo shoots
- 400 ml coconut milk
- 30 g Thai green curry paste
- 80 g shallots
- 2 whole garlic cloves
- 10 g Thai basil
- 1 whole lime
- 2 tsp fish sauce
- 5 g palm sugar
- 40 ml vegetable oil
- 150 g jasmine rice
- 300 ml water
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice with 300ml water according to packet instructions (usually 15–18 minutes). Set aside.
- Step 2
Cut aubergine into 2cm cubes. Slice shallots and mince garlic.
- Step 3
Heat 40ml oil in a wok or large pan over medium-high heat. Add curry paste and fry for 1 minute until fragrant.
- Step 4
Pour in coconut milk, stirring well to combine with the paste. Bring to a gentle simmer.
- Step 5
Add aubergine cubes and cook for 8–10 minutes until tender. Add drained bamboo shoots, shallots, and garlic. Simmer for 3–4 minutes.
- Step 6
Season with fish sauce and palm sugar. Taste and adjust balance of salty, sweet, and spicy.
- Step 7
Squeeze lime juice into the curry. Tear Thai basil leaves and stir through just before serving.
- Step 8
Serve curry in bowls over jasmine rice.
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