Aubergine and Chickpea Thai Green Curry.
Leave out the Fish sauce to make it vegan!
Thai Green Paste Ingredients
6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
7cm piece of fresh ginger, peeled and grated
2.5cm piece galangal, peeled and chopped (if available)
2 garlic cloves, crushed
small bunch of fresh coriander, (including stalks)
2 lemongrass stalks, chopped
1 large lime, grated zest and juice
8 kaffir lime leaves, torn into pieces
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1.5 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil
Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
Thai Green Curry Ingredients
3tbsp Thai green curry paste
1 green pepper, de-seeded and sliced
400g reduced fat coconut milk
400g chickpeas, drained and rinsed
2 fresh green chilli, de-seeded and thinly sliced
1 bunch coriander leaves
Salt and pepper to taste
Cut the aubergines into 2cm thick rounds, then halve them in to moon shapes. Place on a plate then brush lightly with oil.
Place under a medium/hot grill and grill for approx 3 to 4 mins, then turn and grill again until they beginning to soften and. Set aside.
Heat remaining oil in a large lidded non-stick frying pan. Add the Thai green curry paste and green pepper. Stir for a minute over medium-high heat, then add the aubergine pieces and stir to coat (about 1 min approx).
Stir in the coconut milk and chickpeas, return to simmer and place lid on.
Cook for 15 minutes. Check sauce for taste and add salt and/or pepper as needed. Stir in the fresh sliced chilli and cook for a further five minutes.
Lightly stir in the coriander leaves and serve immediately with rice.
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