Thai Green Curry with Chickpeas, Aubergine and Jasmine Rice
Thai green curry paste cooked with onions, garlic, coconut milk and green chilli, then simmered with aubergine and chickpeas over rice.
- 400 g tinned chickpeas
- 300 g aubergine
- 150 g jasmine rice
- 400 ml coconut milk
- 2 whole green chilli
- 4 whole garlic cloves
- 15 g fresh coriander
- 1 whole lime
- 2 tsp fish sauce
- 8 g palm sugar
- 2 tbsp vegetable oil
- 300 ml water
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Add to a shopping listHow the shopping list works →- Step 1
Rinse and drain tinned chickpeas. Cut aubergine into 2 cm cubes.
- Step 2
In a blender, combine 2 green chillies (deseeded), 4 garlic cloves, and 100 ml coconut milk. Blend until smooth to create green curry paste.
- Step 3
Bring 300 ml water to boil in a saucepan. Add jasmine rice, stir once, reduce heat to low, cover, and cook for 15 minutes until tender. Remove from heat and let rest 5 minutes.
- Step 4
Heat 30 ml vegetable oil in a large wok or deep frying pan over medium-high heat.
- Step 5
Add curry paste and fry for 2–3 minutes, stirring constantly, until fragrant.
- Step 6
Add aubergine cubes and stir-fry for 5 minutes until starting to soften and colour.
- Step 7
Pour in remaining 300 ml coconut milk and stir well. Bring to a gentle simmer.
- Step 8
Add drained chickpeas, fish sauce, and palm sugar. Stir to combine.
- Step 9
Simmer for 10–12 minutes until aubergine is tender and curry has thickened slightly.
- Step 10
Taste and adjust seasoning with fish sauce, lime juice, or sugar as needed.
- Step 11
Divide jasmine rice between two bowls. Ladle curry over rice and garnish with fresh coriander leaves and lime wedges.
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