Thai Cauliflower and Aubergine Curry

If you like a good Thai curry as much as I do, try this creamy cauliflower and aubergine curry served with a red wild rice from the Camargue region. The rice not only has a lovely, deep red colour, its nutty taste and naturally chewy, slightly sticky texture goes very well with the spicy, coconut milk-based sauce.


For four people:

1 large cauliflower (cut into medium sized florets)
1 large aubergine
1 large red pepper
300 g of red Camargue rice
1 tablespoon of fresh grated ginger
50 g of green curry paste
600 ml of coconut milk
1 tablespoon of coconut oil
2 tablespoons of fish sauce (optional)
1 small chili pepper (chopped)
Fresh coriander

Follow the steps below:

Cover the rice in a pot with lightly salted boiling water. Simmer until tender for about 30-40 minutes.

For the curry: heat the coconut oil in a large pan or wok and add the ginger. Stir over medium heat until soft for about 3 minutes.

Add the cauliflower. Cut the aubergine and red pepper into cubes and add them to the cauliflower.

After stiring for about 5 to 7 minutes add the green curry paste and combine well until everything is coated.

Then add the coconut milk, stir well and simmer for further 7 to 10 minutes until the cauliflower is tender. 

Season with fish sauce (replace the fish sauce with salt for a vegan option) and add fresh chopped chili (if you like a little kick). Finish with fresh coriander, drain the rice and serve.

Enjoy! Feel free to comment and share your feedback.


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