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Eggplant & Kumara Thai Green Curry

Eggplant & Kumara Thai Green Curry

with Makrut Lime Rice

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With its gentle warming heat and colourful veggies, a rich and creamy Thai curry is a favourite meal for good reason! Whip up this version with eggplant, broccoli and kumara, plus aromatic rice made with makrut lime leaves and embrace a modern classic.

Allergens:SoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 leaves

makrut lime leaves

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 unit

kumara

1 unit

eggplant

1 head

broccoli

¾ tin

Thai green curry paste

(ContainsSoy)

1 tin

coconut milk

½ unit

lemon

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water

1 tsp

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3670 kJ
Fat40.9 g
of which saturates26 g
Carbohydrate93.5 g
of which sugars18.8 g
Dietary Fibre0 g
Protein20.4 g
Cholesterol0 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water to the boil. Scrunch the makrut lime leaves in your hands, then add to the water along with the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the kumara (unpeeled) into 1cm cubes. Cut the eggplant into 1cm cubes. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.

3

SPICY! The curry paste is spicy, use a little less if you're sensitive to heat. In a large frying pan, heat a good drizzle of olive oil over a high heat. When the oil is hot, add the kumara and eggplant and cook until softened, 5 minutes. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.

4

Add the coconut milk and bring to a simmer. Cover the pan with a lid or foil and simmer until the kumara is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.

5

While the curry is simmering, slice the lemon (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lemon juice through the curry.

6

Remove the makrut lime leaves from the rice. Divide the infused rice and eggplant and kumara curry between bowls. Serve with the remaining lemon wedges and sprinkle with the crispy shallots.