It’s another dinner bowl! I’m obsessed with these things. This time I went for a noodle bowl, with red Thai curry aubergine. And it was amazing.
The thing that takes this recipe over the edge, from ‘mmm yummy Thai curry’ to ‘mmmm yummy yummy Thai curry noodle bowl’ is: garnish. So much garnish! All sorts of delicious bits scattered over the top, which add heaps of extra flavour (as well as making your noodle bowls a bit more interesting, and oh-so pretty).
So, alongside my Thai curry aubergine and egg noodles, I went for:
– tenderstem broccoli
– toasted cashew nuts
– fresh coriander
– a wedge of lime for squeezing
– a few slices of red chilli (note: don’t use a really hot chilli or you may regret it… what, speaking from experience, me?! Surely not. It definitely is pretty though…)
I didn’t do anything fancy to the broccoli, just threw it in the pan of water with the noodles – it was nice to have something plain to bite into in between mouthfuls of curry! If you don’t have tenderstem broccoli, you can use whatever greens you have in the fridge. Just make sure you leave your veg al dente rather than boiling them to oblivion – they’re more nutritious this way, as well as being tastier, and more green! If you’re using tenderstem, it will only need about three minutes in the pan.
One other thing to note: I had three different pans on the go for this recipe (a frying pan for the aubergine curry, a pan of water for the noodles and broc, and a dry frying pan for toasting the nuts). If you’d prefer to save on washing up (you clever person), just leave your nuts un-toasted (oo er), or omit them entirely. I’d recommend them though, they add a lovely crunch!
Once you’ve got all your elements sorted, just pile them up beautifully… and then totally spoil it by mixing it all together, digging in and making a huge mess.
(these dinner bowls definitely look most beautiful piled high in a small bowl, but it’s much more practical to use a bigger bowl so you can get it all mixed together!)
- 1 aubergine
- 1 tbsp oil
- 1 onion sliced
- 2 cloves garlic minced
- 2 tbsp red Thai curry paste
- 200 ml coconut milk ~3/4 cup
- 200 g dried egg noodles ~7oz, or a vegan alternative
- 200 g tenderstem broccoli ~2 cups
- To garnish:
- 4 tbsp cashew nuts coarsely chopped
- 1 mild red chilli thinly sliced
- Fresh coriander cilantro, chopped
- 1 lime cut into wedges
Cut the aubergine into 1 inch chunks. Heat the oil in a frying pan or wok, and add the aubergine, onion and garlic. Cook over a medium-low heat for 5 minutes, until fairly soft.
Add the Thai curry paste, and mix well. Cook for a further couple of minutes, then add the coconut milk. Simmer gently for 5 minutes.
Meanwhile, cook the noodles in a pan of water, according to the instructions on the packet (probably around 5 minutes). Add the broccoli for the last few minutes of cooking, then drain.
Lightly toast the cashew nuts in a dry pan for a couple of minutes. Be careful because they burn quickly.
Serve the noodles topped with the broccoli, curried aubergine, toasted cashews, sliced chilli, chopped coriander, and a squeeze of lime.