Rosa's Green Curry Recipe

Rinse and cook rice

Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Drain well.

Combine rinsed rice, 450 ml water and 1 tsp salt in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Prepare vegetables

Cut aubergine into 2 cm pieces, slice red pepper thinly, halve baby corn if using, drain and slice bamboo shoots, and trim sugar snap peas. Keep basil leaves whole and slice chillies if using.

Bloom the curry paste

Heat 2 tbs vegetable oil in a large wok or heavy-based pan over medium heat. Add 3 tbs Thai green curry paste and fry, stirring constantly, for 1–2 minutes until fragrant and slightly darker (this removes the raw paste taste).

Add coconut milk

Pour in 400 ml coconut milk gradually, stirring to combine with the paste. Bring to a gentle simmer.

Cook aubergine

Add aubergine pieces to the simmering coconut-curry base. Simmer for 6–8 minutes, stirring occasionally, until aubergine starts to soften and absorb the sauce.

Add remaining vegetables

Add bamboo shoots, sliced red pepper, baby corn and sugar snap peas. Pour in 150 ml hot vegetable stock to loosen the sauce and help vegetables cook evenly. Simmer for 4–5 minutes until peppers are tender-crisp and all vegetables are cooked through.

Season the curry

Stir in 1 tbs light soy sauce or fish sauce and 1 tsp brown or palm sugar. Taste and adjust seasoning — add more fish sauce for saltiness or a little sugar if needed. Add sliced chillies if you want extra heat.

Finish with herbs and lime

Just before serving, stir in 1 tbs fresh lime juice and fold through 1 cup Thai sweet basil leaves until wilted. Remove from heat.

Ladle the green curry into bowls over steamed jasmine rice. Garnish with chopped coriander and extra basil leaves. Serve immediately.