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Aubergine Thai jungle curry

Pan and bowls full of aubergine Thai jungle curry with lime garnishes

Aubergine Thai jungle curry

Name: Aubergine Thai jungle curry
Total time: 20 min
Yield: Serves 2
Cuisine: Thai
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

Janine Ratcliffe

Published: July 18, 2016 at 9:24 AM

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Serves 2

Easy

Total time: 20 mins

A star rating of 5 out of 5.1 ratingRate

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Whip up this flavourful, low-calorie aubergine Thai jungle curry in just 20 minutes using a premade curry paste. Perfect for a midweek meal

Low calorie

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Alternatives

Complete the dish

Make this aubergine Thai jungle curry, check out our vegan aubergine curry, vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Make this curry vegetarian by removing the fish sauce from the ingredients...

Ingredients

Nutrition

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

Nutrition: per serving

kcal149

low
fat9.6g
saturates1.2g
carbs8.8g
sugars7.4g
fibre6.5g
protein3.7g
salt1.8g

Method

step 1

Heat a non-stick frying pan. Toss the aubergine with 1 tbsp oil and a good pinch of salt then tip into the hot pan. After a few minutes of frying, drop the heat down and keep stirring – don’t be tempted to add too much more oil as they will keep soaking it up. You want the aubergine to be really tender and lose any sponginess.
step 2

Scoop the aubergine out of the pan with a slotted spoon. Add in the curry paste and a splash of the stock. Fry for a few minutes until you start to smell all of the aromatics from the paste. Add the rest of the stock and coriander stalks and simmer for 2-3 minutes. Add back the aubergine and simmer for 5 minutes.
step 3

Add the mangetout and cook for a couple of minutes until just tender. You may need to add a splash of water, if the aubergine has absorbed lots of sauce. Stir in a good splash of fish sauce, the sugar and the lime juice and cook for 30 seconds. Serve with rice, a scattering of the coriander leaves and lime wedges to squeeze over.

Are you a fan of vegetarian curries? We have plenty more vegetarian curry recipes to try

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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