Aubergine Thai Jungle Curry Recipe
Our aubergine Thai jungle vegetable curry is low-calorie and ready in 20 mins. It's a fab midweek meal and makes an easy entertaining option
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Nonstick skillet
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Citrus press
- Rice cooker
- Serving bowl
- Colander
- Pot
- Kitchen timer
- Wooden spoon
- Tongs
- Lime wedge
Ingredients
- 1 large (about 300g) aubergine cut into cubes
- groundnut oil
- 2 tbsp (Thai Taste makes a very authentic one) jungle curry paste
- 200ml vegetable stock
- a small bunch coriander leaves left whole
- a handful mangetout
- fish sauce
- 1 tsp brown sugar
- 1 lime 1/2 cut into wedges
- to serve steamed basmati rice
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