Vibrant Thai Green Curry

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

Allergens

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Get Pickling

   Boil the kettle. Dilute the stock with 125ml of boiling water and set aside for step 4. In a bowl, combine the white wine vinegar with 2 tbsp of water. Add in 1 tsp of a sweetener of choice and mix until dissolved. Toss through the sliced radish and set aside to pickle.

2. Toast the Cashews

   Place a pot for the curry over a medium heat. Pop in the cashew nuts and toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.

3. Fragrant Thai Flavours

   Return the pot to a medium heat with a drizzle of oil. When hot, fry the aubergine chunks for 3-4 minutes until starting to brown. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the aubergine. Pour in the coconut milk and diluted stock, and mix until the paste has been incorporated into the liquid. Stir through the quartered patty pans and sliced green beans and pop on a lid. Simmer for 10-12 minutes until the veg is cooked through and the curry flavours have fully developed. On completion, season to taste with salt, pepper, and a sweetener of choice.

4. While the Curry Is Simmering…

   Reboil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Just before serving, drain the pickled radish — lose or reuse the pickling liquid as you wish!

5. Curry Night — Yes Please!

   Dish up the silky noodles and pile the veggie curry next to them — make sure to spoon over plenty of creamy sauce! Garnish with the chopped, toasted cashews, the sliced basil, and the pickled radish. Simply beautiful, Chef!

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