Lighter Thai green vegetable curry
Method
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Fry the shallots in the oil over a medium heat for 2-3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.
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Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.
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Add the aubergine and lime leaves and cook for 10 minutes.
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Meanwhile, cook the rice according to the packet instructions.
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Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.
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Serve the curry with the rice, sprinkled with coriander and with a wedge of lime.
Ingredients
- 2 shallots, thinly sliced
- ½ tsp sesame oil
- 1 green finger chilli, finely chopped (optional)
- 2 tbsp Thai green curry paste
- 300ml/10fl oz hot vegetable stock
- 200g/7oz lighter coconut milk
- 1 tsp Thai fish sauce (optional)
- 1 medium aubergine, cut into 2cm/1in chunks
- 2 kaffir lime leaves
- 200g/7oz tofu, cut into 1.5cm/½in squares
- ½ green pepper, cut into thin slices
- 50g/1¾oz mangetout
- 50g/1¾oz baby corn, halved or cut into quarters, depending on size
- juice of 1 lime, plus lime wedges to serve
- handful finely chopped fresh coriander, to serve
- 150g/5½oz basmati rice, to serve
Shopping List
Lighter Thai green vegetable curry
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