Golden Aubergine Curry & Rice

4.4
32
Notes
30 mins cook
This is a lovely brothy rice dish which makes an ideal midweek dinner.
Chloe René

Chloe René

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Golden Aubergine Curry Rice
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Serves
4
Aubergine
Ginger
Garlic Clove
Thai Yellow Curry Paste
Vegetable Stock
White Miso
Rice Vinegar
Cooked Rice
Coriander
Crispy Shallot
Chilli Oil

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    Notes
    (22)

    A
    Alice S.
    8 days ago
    Chloe doesn't miss
    C
    Chloe L.
    8 days ago
    perfect easy savoury meal ! I noted some of the comments saying it was too salty so I dialed back the salt with the stock and miso being the o my salty elements and it was perfect, I also added some green beans
    G
    Gabriela Z.
    12 days ago
    way too salty and soupy and boring sorry
    M
    Mob
    12 days ago
    ·
    Admin
    Hey Gabriela! Thanks so much for your honest feedback. We'll take another look at this recipe and retest it.
    C
    Charli P.
    12 days ago
    some people find coriander naturally soapy- that’s probs why you felt that but it’s really nice imo <3
    C
    Chloe R.
    12 days ago
    ·
    Admin
    Hi Gabriela! We've amended the amounts for the miso in hopes to bring some of the saltiness down. This would be because of a few ingredients- depending on the stock, curry paste and miso you use, it would differ. As for the soupy-ness, this is part of a brothy rice collection, so instead of a thick curry sauce, they're a lot looser!
    S
    Suzy M.
    17 days ago
    made with no salt and water instead of stock and still really salty...
    K
    Kendra A.
    21 days ago
    Agreed. Way too salty! Had to add coconut milk, up the mirin, added some sugar, to balance it all out
    S
    Savanna S.
    21 days ago
    not very filling, bit boring and overall wouldnt be something i make again! think it needs some meat and to use coconut milk not water
    A
    Azzurra T.
    24 days ago
    After all the comments about the saltiness, I decided not to put any salt for the entire process - and it worked! The miso paste gives the right umami to the dish, it's very tasty, a proper mid-week comfort dish!
    .
    .
    a month ago
    I added 400ml of stock instead and a can of beans for more protein
    J
    Josi T.
    4 months ago
    It was too salty
    M
    Mob
    4 months ago
    ·
    Admin
    Hey Josi! Sorry this one wasn't your vibe - to cut back the saltiness you could add a little less miso and reduce the stock you add to the water so it's a little weaker. x
    D
    Diane A.
    5 months ago
    I made this with blue elephant yellow curry sauce. ( I live in HK so have lots of choice ) it was very tasty but also put gai lan and cavolo nero in the soup. It was lovely. Thanks.
    M
    Maia L.
    5 months ago
    As other reviewers have said, also ended up being way too salty that it was inedible. Added tons of agave, lime, and yoghurt to it make it edible.
    K
    Kajal P.
    6 months ago
    I made this sauce and ate with the crispy sesame tofu as a change - delicious, high protein and quick dinner. The sauce benefited from a little bit of honey (that may be because of the brand of base sauce I was using).
    C
    Chris M.
    6 months ago
    Woah there! As one other person said. This is WAY too salty. I really checked carefully and tried not to use any extra salt.
    C
    Chloe R.
    6 months ago
    ·
    Admin
    Hi Chris! Defo check the salt content of your stock and curry paste, that makes a big difference.
    J
    Josh W.
    6 months ago
    This has become a weekly staple in our house. I learned the spicy way that the Mae Ploy Thai pastes of all varieties have more of a kick than the Supermarket's own brand pastes!
    C
    Chloe R.
    6 months ago
    ·
    Admin
    I'm so happy to hear that Josh! The Mae Ploy curry pastes are real deal, so much more flavourful. We've found that 1-2 tbsps is enough, whereas sometimes you need the whole jar if you're using a supermarket own brand.
    S
    Sasha S.
    8 months ago
    What is yellow curry paste. Where can I buy it. Thanks
    Mob
    Mob
    8 months ago
    ·
    Admin
    Hi Sasha, we recommend using a high-quality Thai yellow curry paste from a brand such as Mae Ploy. You can find it in lots of international or specialist food stores, or lots of places online.
    S
    Sarah S.
    8 months ago
    Used green curry paste and a tsp of miso (would add more when I needed it) and it was delicious! Lovely little winter warmer for sure.
    C
    Clare W.
    8 months ago
    (edited)
    We use red curry paste as we don’t have yellow and was very tasty. First time I made it I reduced the stock a bit and it was waaay too salty so, as advised, don’t simmer too long. Next time I make it I’ll add some air fried tofu and some greens - maybe mange tout or green beans or something. Otherwise though this is an ideal weeknight dish.
    G
    Grace M.
    8 months ago
    I’m unable to find yellow curry paste in any of my local supermarkets- would Thai red curry paste work as an alternative?
    Mob
    Mob
    8 months ago
    ·
    Admin
    Hi Grace, yep! It will change the flavour and colour but will still be delicious.
    N
    Natalie G.
    8 months ago
    I unfortunately found the curry broth inedible it was so salty.
    C
    Carlos A.
    a year ago
    The recipe refers to a yellow curry paste, but the ingredients list doesn't?
    Mob
    Mob
    a year ago
    ·
    Admin
    Hi Carlos, thanks for reaching out! The Thai yellow curry paste is listed underneath the garlic cloves (2 tbsp for 4 people). Hope you enjoy!
    C
    Catherine W.
    a year ago
    Approximately how long should the stock simmer for, or by how much should it reduce?
    C
    Chloe R.
    a year ago
    ·
    Admin
    Hi! The broth doesn't need much time simmering, just leave it on a gentle heat whilst everything else is cooking, and its ready to use as soon as everything is done! :)
    L
    Lindsay M.
    a year ago
    This was so simple to make and tasted amazing! I’ll definitely be making it again.

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