Pad Thai ‘Curry’

Sometimes life presents you with some challenges that you must overcome. In this particular instance, it was the supermarket not having the required noodles to make the Pad Thai I had originally planned to make that evening. I had everything I needed to make pad Thai,, but no noodles and no beansprouts… grr. Instead, we got rice, aubergine and coconut milk and I decided I was up for the challenge of making some kind of Pad Thai inspired curry… and my goodness.. that’s what it ended up as!

I know it sounds like I say this all the time BUT this really was super easy and incredibly tasty!

Ingredients – serves 3-4

150g prawns (cooked) – fyi the rest of this dish is vegan so please skip this/replace with tofu or heat these separately and add them at the end for those who are not vegan.

2 cloves garlic, grated

1/2 lime, juice and zest

1 chilli, finely chopped

2 shallots, finely chopped (or half an onion if you don’t want to buy a whole bag of shallots this is just what we had!)

1 carrot, peeled and then peeled into ribbons

1 red pepper, sliced

Handful of green beans, sliced in half lengthways

1 aubergine, cut into chunks

400ml coconut milk

2.5 tbsp soy

1 tsp miso

1 tbsp sesame oil

1 tbsp olive oil

100-130g peanuts

To serve: Jasmine rice – approx 75g pp, lime wedge, coriander, chilli slices

 

Method

In a bowl mix 1 tbsp soy and 1 tbsp olive oil together. Pop the aubergine chunks on a baking tray and brush the pieces with the soy/oil mix – put this in the oven on about 170 degrees celsius.

Put the peanuts in a frying pan and toast them gently. When these have cooled, pop in a mini chopper/food processor and blitz until they have broken up (not too dust like though, you want some chunks!)

After about 15 minutes of aubergine cooking, pop a pan of water on the hob to bring to the boil and cook the rice to packet instructions.

In a large wok, heat the sesame oil with the garlic, shallots and the chilli. After these have softened a few minutes later, add half of the blitzed peanuts with the remaining soy sauce, the miso paste and the lime zest and juice.

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Let this cook for a few minutes and start to bubble away a little.

Add the carrot, pepper and green beans and toss together. Pop the lid on for about 5 minutes. 

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After this time, add the coconut milk and the prawns (if using), season and pop the lid on again for another 5 minutes. 

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Remove the aubergine from the oven and stir in to the curry. 

Drain the rice and portion up and add some lovely ladlefuls of curry to each bowl. Top with some coriander, a lime wedge and a spoonful of those leftover blitzed peanuts.

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It turned out super super good, I fully recommend! Give it a try and let me know! 🙂

Love, A x 

 

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