Thai Panang Mushroom & Aubergine Braise with Jasmine Rice
Panang curry paste braised with coconut milk, vegetable stock, aubergine, mushrooms, palm sugar, fish sauce, and lime over rice.
- 40 g panang curry paste
- 300 g aubergine
- 250 g mixed mushrooms
- 400 ml coconut milk
- 100 ml vegetable stock
- 10 g palm sugar
- 1 tbsp fish sauce
- 15 g Thai basil leaves
- 150 g jasmine rice
- 1 whole lime
- 350 ml water
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice: Rinse rice under cold water. Bring 350ml water to a boil, add rice and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
- Step 2
Cut aubergine into 3cm cubes. Halve or quarter mushrooms depending on size.
- Step 3
Heat oil in a large saucepan over medium heat. Add panang curry paste and fry for 2 minutes, stirring constantly, until fragrant.
- Step 4
Pour in coconut milk and vegetable stock, stirring to combine. Bring to a simmer.
- Step 5
Add aubergine cubes and mushrooms. Stir in palm sugar and fish sauce. Simmer for 20–25 minutes until aubergine is tender and sauce has reduced slightly.
- Step 6
Tear Thai basil leaves and stir through the braise. Squeeze lime juice over the top.
- Step 7
Divide jasmine rice between two bowls and ladle the braise over the top. Serve immediately.
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