Eggplant & Pumpkin Thai Green Curry
with Kaffir Lime Rice
With its gentle warming heat and colourful veggies, a rich and creamy Thai curry is a classic Aussie meal for a reason! Whip up this version with eggplant, broccoli and pumpkin, plus aromatic rice made with kaffir lime leaves and embrace the modern classics.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 leaves
kaffir lime leaves
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Peeled & Chopped Pumpkin
1 unit
eggplant
1 head
broccoli
¾ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
1 box
coconut cream
½ unit
lime
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy;)
½ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Scrunch the kaffir 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!
While the rice is cooking, 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.
SPICY! The curry paste is spicy, use 1/2 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 eggplant and pumpkin 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.
Add the coconut cream and water (for the curry) and bring to a simmer. Cover the pan with a lid or foil and simmer until the pumpkin is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.
While the curry is simmering, slice the lime (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lime juice through the curry.
Remove the kaffir lime leaves from the rice, then divide the infused rice and eggplant and pumpkin curry between bowls. Serve with the remaining lime wedges and sprinkle with the crispy shallots.