1 tbsp olive oil
1 aubergine, trimmed and cut into 1.5cm dice
75g Thai Taste Green Curry Paste
235g pack Waitrose Green Pak Choi, halved lengthways
100g baby corn, halved lengthways
250ml coconut water
750ml vegetable stock
300g pack fresh egg noodles
Sprigs coriander, to serve
1. Heat the oil in a large saucepan over a medium to high heat. When hot add the diced aubergine and fry, stirring often for 5 minutes until the aubergine has just softened. Add the curry paste, pak choi and baby corn and toss together.
2. Pour in the coconut water and vegetable stock, bring to the boil then simmer for 5 minutes or until all the vegetables are just softened. Heat the noodles and beansprouts by pouring boiling hot water over them for 3-4 minutes, then drain. Divide between 4 bowls then ladle the vegetable broth over the top. Finish with a few sprigs of the coriander.
Cook’s tipTo make this vegan, swap egg noodles for rice noodles. Make sure your curry paste does not contain fish sauce (Thai Taste does not).
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