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This dish could possibly be the epitome of what good, fun, cooking is to me- a cauldron of beguiling, heady scents, a symphony of textures. Cooking where you have a recipe but chance to throw caution to the wind; not focusing on chopping that ingredient just so, nor adhering to exact quantities.

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This is a hearty feast of a curry. Spiked with the classic Thai flavours and coddled in the majesty that is rich coconut milk. The aubergine cooks down into fleshy perfection, and the noodles add that irreplaceable joy that comes from slurping perfectly spiced broth.

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I’ll give you my take on Green Thai Curry paste but totally take the invitation to tweak to your own tastes, ditch the coriander, no problem, tone the heat down, go ahead. This is just a canvas on which you can personalise to your hearts content. The paste itself has a great shelf life of 2+ weeks once in the fridge, though you can always portion up and freeze the remainder to have to hand for a quicker but still outrageously delicious green curry.

(Serves 2)
Green Thai Curry Paste:

  • 4 cloves Garlic
  • 1 thumb fresh Ginger, peeled
  • 4 small green Chillis, deseeded or not
  • 1 small Onion
  • 1 stalk Lemongrass, roughly chopped
  • 1 generous handful of both fresh Coriander and Basil (Thai Basil if available)
  • 1 tbsp Tamari
  • zest and juice 1 Lime (or 2 Kaffir Lime leaves)
  • 1/2 tsp ground White Pepper
  • 1 tsp both Coriander and Cumin Seeds
  • 1 tbsp Coconut Milk
  • 1/2 tsp Chorella/ Spirulina Powder (optional and mostly for colour)
  1. Blend all ingredients until fairly smooth

Aubergine & Rice Noodle Curry:

  • 1/2 Aubergine, cut into 1inch cubes
  • 1/4 cup Green Thai Curry Paste
  • 1 Onion, sliced
  • 3 cloves Garlic, roughly chopped
  • 1/2 thumb Ginger, cut into matchsticks
  • 6 small dried Red Chillis (or to taste)
  • 1/4 head Broccoli, cut into small florets
  • 1/2 cup Broad Beans
  • 1 Carrot, peeled
  • 1/4 cup Cashews, toasted
  • 2 Radish, finely sliced
  • 400ml Coconut Milk
  • 200ml Water
  • 1/2 Organic Stock Cube
  • generous handful of Flat Rice Noodles
  • 1/8 cup both of fresh Coriander and Basil
  • 1 tbsp Coconut Oil
  1. Marinate the aubergine in the paste and leave for 1 hour (or overnight if you have time)
  2. Use a mandolin or a peeler to finely slice the carrot, set aside with the radish and cashews
  3. Heat the oil in a large pan and add the onion, cook until softened then add the aubergine and cook for 5 minutes
  4. Add the garlic, lemongrass, ginger and chilli and cook for a further 5 minutes
  5. Add the remaining ingredients, except the noodles and bring to boil, lower the heat and cook for 20- 20 minutes
  6. Add the noodles and cook for 5 minutes
  7. Serve the curry and adorn with the carrots, radish and cashews