Thai Red Curry

with Peanut Butter, Eggplant and Broccoli
Did you know that broccoli contains as much calcium per gram as milk?
Cals 747 · Prot 22 · Carbs 98 · Fat 37
Vegan
Try Hello Chef Now
35 min
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Did you know that broccoli contains as much calcium per gram as milk?
Cals 747 · Prot 22 · Carbs 98 · Fat 37
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Curry
Ginger
30 Grams
Garlic cloves
3 Piece
Spring onion
40 Grams
Fresh coriander
15 Grams
Eggplant
1 Piece
Broccoli
200 Grams
Chestnut mushrooms
250 Grams
Vegetable oil
3 Tbsp
Salt
0.5 Tsp
Coriander seeds
2 Grams
Red curry paste
20 Grams
Water
150 ML
Lime leaves
3 Piece
Soy sauce
10 ML
Vegetable stock cube
0.5 Piece
Coconut milk
200 ML
Peanut butter
30 Grams
Large red chilli
1 Piece
Lime
1 Piece
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Not got a food processor? Use a pestle and mortar instead!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Peel and roughly chop the ginger and garlic. Trim and roughly chop the spring onion. Finely chop the coriander stems (reserve the leaves). Peel the eggplant in a stripey pattern and chop it into cubes. Chop the broccoli into bite-size pieces. 
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2 Roast veg

Place the eggplant and whole mushrooms on a baking tray. Drizzle generously with vegetable oil and season with salt. Roast for 25 min. 
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3 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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4 Blitz

Meanwhile, place the spring onion, garlic, ginger, coriander seedscoriander stemsred curry paste (spicy!) and 2/3/4 tbsp vegetable oil in a food processor and blitz until smooth. 
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5 Simmer

Heat a large pan over a medium heat. Once hot, add the bllitzed paste and cook for 2 min. Add the measured waterlime leavessoy sauce and 0.5/1/1 stock cube. Simmer for 5 min. Add the broccolicoconut milk, and peanut butter and simmer for 4 min further. 
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6 Serve

Meanwhile, slice the chilli. Once ready, add the mushrooms and eggplant, season with lime juice and serve over the rice. Garnish with the chilli (spicy!) and reserved coriander leaves

Tips for fussy eaters

Can't handle the heat? Go easy on the curry paste!

Pro tip

Not got a food processor? Use a pestle and mortar instead!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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