Aubergine Thai jungle curry
Whip up this flavourful, low-calorie aubergine Thai jungle curry in just 20 minutes using a premade curry paste. Perfect for a midweek meal
Pickled greens with cloud ear mushrooms
- Preparation and cooking time
- Prep:
- plus soaking
- Easy
- As part of a larger meal
Skip to ingredients
- handful of white dried cloud ear mushrooms(available at souschef.co.uk or thai-food-online.co.uk)
- 6 red bird's-eye chilliesseeds removed, chopped
- 2 garlic cloveschopped
- 1 tbsp caster sugar
- 2 tbsp lime juice
- 2 tbsp Thai fish sauce
- 50g pickled mustard greensroughly chopped (available at souschef.co.uk or thai-food-online.co.uk)
- 1 long shallotfinely sliced
- 3 cherry tomatoeshalved
- 6 cucumber slicesthinly sliced
- coriander sprigsto garnish
Nutrition: (3)
- kcal92
- fat0.8g
- saturates0.1g
- carbs18g
- sugars8.8g
- fibre1.1g
- protein2.7g
- salt3.5g
Method
step 1
Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.
step 2
Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.
step 3
Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.
