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A quick, fresh and creamy weeknight dinner that will impress a crowd
  • 35 minutes
  • Prep time15 minutes
  • Servings4 portions


  • 1 tbsp vegetable oil
  • 3 shallots thinly sliced
  • 3 large garlic cloves finely sliced
  • 4 cm thumb sized piece ginger finely chopped
  • 5 tbsps Thai green curry paste
  • 2 kaffir lime leaves
  • 1 lemongrass cut in half lengthways
  • 400 ml can coconut milk
  • 1 tbsp fish sauce
  • 1 aubergine cut into 3cm chunks
  • 2 courgettes cut into 3cm chunks
  • 300 grams basmati rice to serve
  • 100 grams frozen sugar snap peas
  • 100 ml Elmlea single cream
  • 1 lime cut into wedges
  • handful Thai basil leaves

Nutritional facts

Energy (kcal)664 kcal
Energy (kJ)2776 kJ
Protein (g)12.8 g
Carbohydrate incl. fibre (g)86.1 g
Carbohydrate excl. fibre (g)78.1 g
Sugar (g)10.9 g
Fibre (g)8.1 g
Fat (g)32.2 g
Saturated fat (g)22.8 g
Unsaturated fat (g)4.4 g
Monounsaturated fat (g)1.9 g
Polyunsaturated fat (g)2.5 g
Trans fat (g)0.0 g
Cholesterol (mg)14 mg
Sodium (mg)732 mg
Salt (g)1.83 g
Vitamin A (IU)361 IU
Vitamin C (mg)31.3 mg
Calcium (mg)100 mg
Iron (mg)7.99 mg
Potassium (mg)1036 mg


  1. Heat the oil in a large saucepan over a medium heat. Add the shallots, garlic and ginger and fry for 10mins until starting to soften. Add the Thai green curry paste, kaffir lime leaves and lemongrass to the pan and cook for 2mins until they release their aroma.
  2. Add the coconut milk and fish sauce and season to taste with salt. Mix through the aubergine and courgette, cover with a lid and simmer for 15mins until the vegetables have softened.
  3. Meanwhile, cook the basmati according to packet instructions.
  4. Once the vegetables have cooked remove the kaffir lime and lemongrass and stir through the sugar snap peas and Elmlea single.
  5. Serve the Thai green curry over the rice with a wedge of lime and a sprinkle of Thai basil.