Special Diet

  • 300 ml (½ pint) coconut milk, plus extra for drizzling
  • 40 g (1½ oz) green curry paste
  • 300 ml (½ pint) vegetable stock
  • 2 aubergines, roughly chopped into large chunks
  • 40 g (1½ oz) soft brown sugar
  • 4 teaspoons soy sauce
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 425 g (14 oz) can straw mushrooms, drained
  • 50 g (2 oz) green pepper, cored, deseeded and thinly sliced
  • salt

Put the coconut milk and curry paste in a saucepan over a medium heat and stir well. Pour in the stock, then add the aubergines, sugar, soy sauce, ginger, and salt to taste.

Bring to the boil and cook, stirring, for 5 minutes. Add the mushrooms and green pepper, reduce the heat and cook for 2 minutes until piping hot.

Serve in bowls, drizzled with a little extra coconut milk.

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