Mr Food Adventurer and I recently visited Thaikhun in Aberdeen – A Thai street food style restaurant. It didn’t disappoint, we had an amazing meal, the sort of meal that you’re still thinking about days after. With that in mind I decided to get my Thai style cooking on and make something tasty to remind us of our meal out. We’d had this particular dish earlier in the year, Mother’s Day, actually, when Mr Food Adventurer kindly cooked this for my mum and I after seeing the recipe on Sunday Brunch. Under no pressure *Just a little* I got cracking! The version below is a veggie version of the curry. Perfect for the vegetarian in your life, or if you fancy a meat-free night. For you meat eaters out there, left-over chicken from a roast (this is what I did) or frozen or fresh prawns would be perfect. Just add in at the same time as the veg.
INGREDIENTS (serves 4)
For the Curry
Oil for the Aubergines (Sunflower or Vegetable is fine)
8-12 Baby Corn
150g Sweet Potato
400g Tin of Coconut Milk
150ml Vegetable Stock
Zest & Juice of 1 Lime
Rice to serve
Coriander to garnish
For the Paste (this will make more than you need but you can freeze what you don’t use)
5 Red Chillies
1 Garlic Clove
2.5cm piece of Ginger
4 stalks of Lemongrass
6 Lime Leaves (fresh or dried)
25ml Vegetable Oil
25ml Chilli Oil
1tbsp Palm Sugar
10 Black Peppercorns
2tsp Cumin Seeds
2tsp Coriander Seeds
- Slice the Aubergines into 2cm thick slices. Brush both sides of each piece and place onto the griddle until you have lovely black ridges on both sides and place in a bowl for later. Once they’re cool, cut into bite-sized pieces.
- Peel and cut the Sweet Potato into bite-sized pieces and place into a pan of boiling water along with the Baby Corn and blanch. Drain and place into the bowl with the Aubergines.
- Place your 2tsp of Coriander Seeds into a pan and dry fry. You’ll only need to do this for a few minutes at the most, once you can smell the aroma of the seeds, you’ll know they’re done. Now grind the seeds and set aside.
- Place all the Paste ingredients into a food processor and blitz until smooth. This will take a few minutes to become completely smooth, so be patient! Once the paste is smooth, scoop into a small bowl and cover with some cling-film until you need to use it. The longer you leave the paste, the better. Letting all those ingredients get to know each other will only increase the flavour.
- Once ready to start cooking, put a large spoonful of the paste into a pan and gently cook for 5 minutes.
- Now add the tin of Coconut Milk and then bring to the boil before adding the stock and cooking for another 5 minutes over a medium heat.
- Add your Aubergine, Baby Sweetcorn, Sweet Potato and Lime and cook for another 5 minutes.
- Serve with rice and garnish with Coriander.
HINTS AND TIPS – To serve with Coconut Rice, see below
170g Creamed Coconut
220g Basmati Rice
500ml Hot Water
- Place all the ingredients into a medium sized saucepan. Bring to the boil and then reduce the heat to a gentle simmer for 10-12 minutes, stirring occasionally. Check after 10 minutes to see if the rice is tender, adding extra water if necessary. Serve.
-Asda do a fantastic Thai selection pack, which has Lemongrass, Shallots, Garlic and Chillies, which you’ll find in the fresh produce department.
-To remove the skin from the ginger, scrape with the back of a teaspoon.
I love the combination of flavours in this dish, the heat of the chillies with the zing of lime and the cooling Coconut Milk!
Melanie, Food Adventurer