Thai Coriander Curry

Wonderful dish with a fresh green feel!

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Portions: 4


  • 2 bushes of coriander, washed
  • 1 chilli (preferably green one), sliced
  • 4 cloves of  garlic, crushed and finely chopped.
  • 1 pack of mushrooms, sliced.
  • 2 brown onions (or 2 bushes of spring onions), chopped.
  • 2 aubergines, sliced.
  • Salt
  • 2 tins of coconut mik.
  • Basmati rice (4 portions)
  • Sunflower oil.
  • Food processor


  1. Cook the rice according to the instructions.
  2. Fry the mushrooms  till golden and set aside.
  3. Fry the aubergines till golden, then set aside.
  4. Roughly chop both of the bushes of coriander, and put it in the food processor.
  5. Slice the chilli in half and remove the chilli seeds (or not if you like it hot, hot, hot), add to the coriander.
  6. Add 1 tin of coconut milk and blitz it to a paste.
  7. Sweat the onions and the garlic till the aromas release.
  8. Add the mushrooms and aubergines.
  9. Add the coriander paste and bring to the boil, add more coconut milk to your liking and
  10. Flavour with salt. (maybe sneak in a vegetable stock cube)