59min 4 ppl
Vegan Choo Chee with Aubergine
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 5g
Carbs 14g
Fats 24g
About this dish
Griddled Thai aubergine halves draped in a thick, glossy red curry sauce, built from a vegan curry paste and coconut cream, finished with makrut lime leaf, chilli and Thai basil.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste50 gstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Thai aubergineshalved lengthways400 g
- Makrut lime leavesfinely shredded4 leaf
- Thai basil10 g
- Red Chillisliced1
Tins & Jars
- Vegan Thai red curry paste50 g
- Coconut cream400 ml
Dried Goods
- Palm sugar10 g
Oils & Condiments
- Vegetable Oil30 ml
- Light soy sauce15 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Halve the aubergines lengthways.
Approx. 5 minutes
2
Heat the vegetable oil in a large frying pan and fry the aubergines cut-side down for 4 minutes until golden and starting to soften, then set aside.
Approx. 8 minutes
3
Fry the vegan red curry paste in the residual oil for 3 minutes until fragrant.
Approx. 5 minutes
4
Stir in the coconut cream a little at a time and simmer for 5 minutes until the sauce thickens and the oil starts to separate.
Approx. 6 minutes
5
Season with the light soy sauce and palm sugar and simmer for 2 minutes.
Approx. 3 minutes
6
Return the aubergines to the pan, spoon the sauce over, cover and simmer for 6 minutes until tender.
Approx. 7 minutes
7
Scatter over the makrut lime leaves, red chilli and Thai basil to serve.
Approx. 3 minutes
