World Cuisine

  • 300 ml (½ pint) coconut milk
  • 40 g (1½ oz) Thai green curry paste
  • 300 ml (½ pint) vegetable stock
  • 4 small round aubergines, each cut into 8 pieces
  • 40 g (1½ oz) palm sugar
  • 1 teaspoon salt
  • 4 teaspoons vegetarian Thai fish sauce
  • 25 g (1 oz) galangal or fresh root ginger, peeled
  • 425 g (14 oz) canned straw mushrooms, drained
  • 50 g (2 oz) green pepper, thinly sliced
  • handful of Thai basil leaves
  • 2 tablespoons coconut milk

Heat the coconut milk in a saucepan with the curry paste, stirring to mix well. Add the stock and then the aubergines, sugar, salt, fish sauce, galangal or ginger and mushrooms.

Bring to the boil and cook, stirring, for 2 minutes. Add the green pepper, lower the heat and cook for 1 minute. Serve in a bowl, garnished with the basil leaves and drizzled with coconut milk. Discard the piece of galangal or root ginger before serving.

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