Thai sticky rice is easy to find in big supermarkets, as is galangal, but you could use basmati if you prefer and simply leave out the galangal. Miso paste is also widely available – along with the lime juice and salt, its intense savoury flavour replaces the fish sauce traditionally used in Thai curries. You can find soya-free versions online.
PREP TIME: 20 MINS | COOK TIME: 35 MINS
GF WF NF SOF
240g Thai sticky rice
3 tablespoons neutral cooking oil
2 aubergines, cut into 2cm pieces
600ml coconut milk (from 2 well-shaken tins)
a pinch of dried red chilli flakes (less if you’re serving to little ones), plus extra to taste (optional)
125g broccoli, broken into florets
125g long green beans, trimmed and cut into short lengths
125g spring greens (or other soft, sweet green cabbage), shredded
100g cauliflower, broken into florets
1 tablespoon lime juice, plus extra to taste
fresh Thai or Italian basil leaves, to serve
FOR THE CURRY PASTE:
a pinch of ground coriander
a pinch of ground cumin
1/2 teaspoon fine salt
1 teaspoon galangal paste or finely chopped fresh galangal (optional)
1 heaped teaspoon white or yellow miso paste (use soya-free to keep this SoF)
1 x 4cm piece of ginger, peeled and roughly chopped
15 kaffir lime leaves
2 teaspoons soft dark brown sugar
1 stalk of lemongrass, tough outer leaves removed and finely chopped
3 small shallots, roughly chopped
3 cloves of garlic, roughly chopped
1 bunch of fresh coriander, leaves and stalks roughly chopped
1 hot green chilli, deseeded to taste, roughly chopped
1. Rinse the rice, then tip into a pan and cover with cold water to about 1cm above the grains. Add a pinch of salt and bring to the boil, then turn the heat down, cover and simmer for 10 minutes. Remove from the heat and allow to steam, covered, for about 20 minutes, or until the curry is ready.
2. Meanwhile, heat 2 tablespoons of the oil in a large frying pan, add the aubergines and fry gently over a medium heat for about 15 minutes, turning the pieces frequently, until golden brown all over. Set aside.
3. While the rice and aubergines are cooking, make the curry paste. It is quickest to throw all the ingredients into a food processor or blender and process until fairly smooth. Alternatively, you can pound the ingredients together in a pestle and mortar.
4. Heat the remaining oil in a large deep pan over a medium heat, then add the curry paste and fry for 2 minutes, stirring constantly, until fragrant. Turn the heat right down and add the coconut milk. Slowly and gently bring to a simmer (going too fast may make the coconut milk split). Add the red chilli flakes, if you feel the curry needs extra heat.
5. Add the broccoli, beans, greens and cauliflower. Stir well so that the vegetables are submerged in the sauce. Cook for 4 minutes, then add the cooked aubergines and cook for another minute. Check the vegetables – they should be tender, but still quite crisp.
6. Remove from the heat and stir in the lime juice. Check the seasoning, adding more salt, chilli flakes or lime juice to taste.
7. Fluff up the sticky rice. Serve the soupy green curry, scattered with the basil, in bowls with the rice in small bowls alongside.