Meera Sodha’s Thai Green Curry with Aubergines, Courgettes and Mangetout

‘Thai green curry strikes a perfect balance of fresh green chilli heat and sweet, calm coconut and, in my eyes, has no other competitor for comfort.’ Hands-on time 25min. Cooking time about 25min. Serves 4 FOR THE PASTE 4 green finger chillies, roughly chopped 3 lemongrass sticks, tough leaves discarded, roughly chopped 4 fat garlic cloves, roughly chopped 1½tbsp galangal paste 2cm (¾in) piece fresh root ginger, peeled and chopped ¼tsp freshly ground black pepper 8 kaffir lime leaves or 1tsp grated lime zest 1tsp cumin seeds ½tsp ground turmeric

FOR THE CURRY

5-6tbsp rapeseed oil 2 medium aubergines, cut into 2cm (¾in) pieces 2 courgettes, cut into 2cm (¾in) pieces 400ml tin coconut milk 1½tsp caster sugar 100g (3½oz) broccoli 100g (3½oz) mangetout

1 Put all the paste ingredients into a blender with 2tbsp rapeseed oil, until as smooth as possible (add a little more oil and water, if needed).

2 Heat 2tbsp oil in a large frying pan (that has a lid) over medium-high heat; add aubergines in a single layer. Fry for around 8min, turning every 2min, or until brown and tender, then transfer to a plate (you may need to fry them in batches).

3 Drizzle more oil into the hot pan; cook the courgettes for 4min, turning after 2min, or until almost tender and browning. Transfer to the plate.

4 Put 1tbsp oil into the same pan and, when hot, add the paste. Stir-fry for 4min, then slowly stir in the coconut milk and 200ml (7fl oz) water. When the mixture starts to bubble, add the sugar, fried vegetables, broccoli and mangetout, and simmer for 6min, or until all the vegetables are tender. Serve in bowls alongside freshly boiled or steamed jasmine rice. PER SERVING 366cals, 6g protein, 32g fat (16g saturates), 11g carbs (9g total sugars), 7g fibre

MEERA’S TIP ‘I’ve used both broccoli and mangetout here, but you could just use one.’

 Recipe taken from East (Fig Tree) by Meera Sodha

© 2019 Meera Sodha.