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If your tastebuds are anything like mine, you’ll love anything with a bit of spice. We had friends over for dinner a few evenings ago and I decided it would be the perfect time to make my Thai green curry with fluffy basmati rice. We do usually opt for brown rice, however this time around the basmati rice was a crowd pleaser. What I love about curries is how simple they are to make, and the flavours always seem to be a winner. I’ll share my quick and easy curry hack with you in the recipe below, it’s a little something called ‘curry paste’.Processed with VSCO with hb1 preset


Serves: 6

Prep time: 15 minutes

Cook time: 35 minutes


2 medium onions

2 cloves of garlic

2 Eggplants

2 green peppers

2 cups sliced courgettes

3-4 tbsp Thai green curry paste (Suree brand, mild or medium hot)

2 tins lentils

2 cans coconut milk (full fat)

Basmati rice


Cut up your eggplant into bite size cubes and cover with pink himalayan salt (or sea salt). Set aside for 45 minutes.

Slice your onions, green peppers and courgettes into similar sizes allowing for similar cooking time.

Time to start on your basmati rice. I do mine in a pot on the stove. Place the desired amount of rice into a pot. Bring the water to a boil and then turn down to a low simmer for 30 minutes until all the water is absorbed. Don’t forget to add a pinch of salt!

Fry the onions with a tbsp of coconut oil in a medium sized pot on a medium heat. Add the garlic once the onions begin to look slightly translucent.

Rinse the salt from your eggplants and add them into your pot with the onion and garlic. Allow the eggplants to begin to soften slightly.

Add the green peppers and courgettes and sprinkle with a bit of salt, then cover the pot with a lid, allowing the vegetables to steam for a few minutes.

We can now add in the 3-4 tbsp of the Thai green curry paste and stir into the vegetables, allowing the paste to coat evenly. Let the vegetables absorb the paste flavours for a few minutes.

The 2 tins of  lentils and coconut milk can now be added to the pot. Stir gently and cover with a lid.

Let the pot simmer on a medium heat until all the vegetables are at the desired consistency.

To serve:

Dish the basmati rice into a deep bowl and add the curry. Top with peanuts and coriander (cilantro). Serve hot.

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