1 ½ cups jasmine rice
400 ml can coconut milk
½ cup water
½ cup Penang curry paste
1 tbsp fish sauce
1 eggplant (400g), cut into 3cm pieces
200 g fresh green beans, trimmed, halved
1 large carrot, halved lengthways, diagonally sliced
410 g can baby cornichons, drained
lime wedges, to serve
- Cook rice in a large saucepan of boiling water until tender. Drain.
- Heat a large, deep, non-stick frying pan over a medium to high heat. Add milk, water, paste and sauce. Stir to combine. Bring to boil.
- Add eggplant, beans, carrot and corn. Reduce heat. Simmer, stirring occasionally, for about 20 minutes, or until eggplant and carrot are tender.
- Serve curry with rice and lime wedges.