Serves 2

Ingredients

Cupboard

1 • Tinned Coconut Milk
1 • Tinned Jackfruit
1 • Tinned Bamboo shoots
1 • Thai Red Curry Paste
1 cup • Japanese rice

Fresh

1 • Chopped Ginger (@verylazyfooduk)
1 • Aubergine 🍆
1 handful • Cherry Tomatoes 🍅
1 • Onion 🧅
1 • Carrot 🥕
1 handful • Chopped Coriander
1 • Lime
1 • Lime Kaffir Leaf

Prep

1. Cook 1 cup of rice in rice cooker

2. Onion - cut in half, then slice into 1 cm slices

3. Carrots - cut into small pieces

4. Aubergine - cut in half then cut into small cubes

5. Cherry Tomatoes - Cut in half

Cooking

1. Saute the onion in a hot pan

2. Add in Aubergine, and cook until golden

3. Add in Thai Red curry paste

4. Add all tinned ingredients, turn to lower heat, then the Lime Kaffir Leaf and simmer for 15-25 mins with the lid on

5. Add in Cherry Tomatoes and simmer for another 5 mins

6. Soy sauce and salt to taste. Finished with chopped coriander, squeeze in lime