Thai Panang Aubergine & Mushroom Braise with Jasmine Rice
Panang curry paste and coconut milk braise aubergine and cremini mushrooms with fish sauce, palm sugar, lime, and Thai basil over jasmine rice.
- 400 g aubergine
- 200 g mushrooms (cremini)
- 400 ml coconut milk
- 40 g panang curry paste
- 10 g palm sugar
- 1 tbsp fish sauce
- 1 whole lime
- 20 g Thai basil
- 150 g jasmine rice (uncooked)
- 300 ml vegetable stock
- 1 whole shallot
- 2 whole garlic cloves
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice and cook in vegetable stock according to packet instructions (approximately 15 minutes). Set aside.
- Step 2
Cut aubergine into 3cm cubes. Halve mushrooms.
- Step 3
Mince shallot and garlic.
- Step 4
Heat a large heavy-bottomed pan or wok over medium heat.
- Step 5
Add panang curry paste and fry for 2 minutes, stirring constantly, until fragrant.
- Step 6
Pour in coconut milk slowly, stirring to combine with the paste.
- Step 7
Add aubergine and mushrooms, stir well to coat.
- Step 8
Bring to a gentle simmer and cook for 15–18 minutes until aubergine is very tender.
- Step 9
Stir in palm sugar and fish sauce. Taste and adjust seasoning.
- Step 10
Squeeze lime juice into the braise and tear in Thai basil leaves.
- Step 11
Serve over jasmine rice in bowls.
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