Aubergine, Redshank and Sea Arrowgrass Thai Jungle Curry

I was sceptical too- thai curry without the coconut?! Whats the point? 

Well, the flavours in this can really hold their own and although of course you can make a coconut milk version of this and it will taste amazing too, this is a lot lighter so the best part of this guilt free curry is that you can keep filling your bowl up.

I've been trying for a long time to find recipes that suit the insipid flavour of redshank and the beautifully aromatic thai herbs are just what it needed.

Redshank being a highly nutritional plant makes it a good one to know how to use.

Ingredients:

Basil Leaves (thai if you can get your hands on them) 

2 teaspoons peeled root ginger

3-4 White sea arrowgrass stalks (see here for info on which parts can be used)

1 tsp sea arrowgrass seeds

4-5 Lime leaves 

1 tablespoon fresh corriander 

1 large handful washed redshank leaves 

1 large or 2 small aubergines, diced

Juice of 1 lime 

1 teaspoon soy sauce 

1 teaspoon fish sauce 

Salt 

Veg stock 

1 small onion, finely diced

2 garlic cloves 

1 lemongrass stalk 

1 fresh green chilli (remove seeds if you don't like too much heat 

1 tsp ground white pepper

3-4 tablespoons olive oil 

1/2 tsp honey

• Put ginger, corriander, sea arrowgrass stalks and seeds, garlic, lemongrass, chilli, pepper, honey, lime juice, basil leaves and lime leaves into a blender and blend into a smooth paste, put aside
• In a frying pan, heat up the olive oil and fry off the cubed aubergine with a little salt until soft, remove from oil and drain excess oil off using kitchen roll
• Transfer the leftover olive oil into a saucepan on a medium heat, fry off the finely diced onion until translucent
• Add the paste and fry off for a further 30 seconds to incorporate flavours
• Add vegetable stock, soy sauce and fish sauce then bring to the boil
• Add your aubergine and redshank leaves and turn down the heat, adjusting salt as needed
• Once redshank leaves are soft, serve immediately with a wedge of lime to garnish

You can serve this with rice if desired, although it tastes just as good on it's own as a soup. 

If adding rice, add less liquid so that is is a thicker consistency.