Method
- Heat 2 tbsp of olive oil in a large frying pan. Chop the aubergine into small cubes and add to the pan with a generous pinch of salt. Fry over a medium heat for 8-10 minutes until the aubergine is very soft.
- Add the Bay’s Kitchen Thai Green Curry to the pan, along with the coconut milk. Boil 400ml of water, mix with the Vegetable stock and then add to the pan. Leave to simmer for 10-12 minutes. Slice the carrots into thin strips, or peel into ribbons, and add along with the pak choi for the final 3 minutes.
- Meanwhile cook the rice noodles as per the packet instructions. Once cooked refresh under cold water, and then add to the simmering broth.
- Squeeze one of the limes into the noodles, and gently mix everything together in the pan. Serve into 4 bowls.
- Roughly chop the peanuts and top the noodles with peanuts, coriander and Thai basil (if using), and extra lime wedges.
