One Pan Tomato & Aubergine Thai Red Curry (Gluten free, vegan)

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Yield: serves 2Category: Dinners
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This simple thai red curry recipe is easy to make and will take less than thirty minutes to throw together. It is a great dish to make midweek when you are short on time or on a weekend when you want to make something with more of a takeaway feel.

I was not sure if using red thai curry paste in this recipe was cheating, however, I have included it as it really does help to add extra depth to this dish. If you use the paste in this recipe then you can get away with not using fresh chilli or lemongrass if you want to reduce the amount of ingredients used. Alternatively, if you do use the fresh chilli and lemongrass you can probably get away with not using the paste but personally I prefer to use everything.

As I use the red thai curry paste, I do not use any chilli powder or chopped fresh chilli in this recipe. However, there is an option to add either of those into the curry rather than adding it whole if preferred.

You can use regular or light coconut milk in this recipe, however, you will only need to use half a can so ensure you use a mix of the cream and the water if your can of coconut milk has split. If preferred, you could use the juice of the entire lime or even add some of the zest into this recipe to give it a really citrusy twist. I like to stir half of the coriander into the curry and scatter half across the top, however, you can do one or the other if you want to.

I have kept this recipe basic and just used tomato and aubergine, however, you can adapt this and throw any additional vegetables in that you need to. The first time I ever made this I added some green beans in that needed eating and have since added mangetout, tofu, baby corn and broccoli to this red thai curry recipe. It is a great dish to make to help reduce food waste and help you clear out your fridge. For more recipes to help reduce food waste, check out my Zero Waste Mung Bean Chilli recipe.

I have noted that this dish serves two, we serve this with rice and it makes a warming and filling dinner. If you like the flavours in this red thai curry dish you may also like my Thai Style Pumpkin Curry which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 1 aubergine
  • 2 beef tomatoes
  • 1/2 can coconut milk
  • 2 tbsp thai red curry paste
  • 1 tbsp tomato puree
  • 2 cloves garlic
  • 1 thumbnail sized piece ginger
  • 1 stick lemongrass
  • 1 chilli
  • 1/2 lime
  • 1/2 handful coriander
  • 1 tbsp oil of your choice
  • pinch sea salt

Method

  1. Chop the tomatoes and aubergine into bite size chunks and add to the pan along with the oil. Cook over a moderate heat, stirring often, until they start to soften
  2. Peel and mince the cloves of garlic and add to the pan along with the grated ginger
  3. Bash the stalk end of the lemongrass with a rolling pin so it bursts, (this will help the aromatic flavours release) and add to the pan
  4. Add the tomato puree and red thai curry paste to the pan and reduce the heat. Stir to mix the ingredients together and leave to cook for a minute or so
  5. Pour the coconut milk into the pan and mix well
  6. Add the juice of half a lime, half of the coriander, the whole chilli and a good pinch of salt to the pan. Stir well and bring to the boil
  7. Once boiling, add the lid and reduce the heat. Simmer for ten minutes
  8. Perform a taste test and add any additional seasoning. Remove the lemongrass and chilli before serving with the remaining coriander scattered across the top

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