This is a lovely brothy rice dish which makes an ideal midweek dinner.
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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 (24)
B
Ben T.
9 hours ago
wanted to love but was far too salty and spicy to enjoy :(
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Mob
9 hours ago
·Admin
Hey Ben! Thanks for your feedback and for trying this one out. It sounds like your curry paste could have been a little strong, try using less time next time :)
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Gill R.
18 days ago
Absolutely delicious. I was careful with saltiness after reading others’ comments. I added fried smoked tempeh and it went really well with the aubergine. I’ll definitely have this again, it satisfies my craving for full-on but balanced flavour!
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Andy B.
25 days ago
Similar to what others have said- this is nice but very salty. I followed the recipe (didn’t add anything extra) but next time would miss out the stock.
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Mob
25 days ago
·Admin
Hey Andy! We've amended the salt levels in the recipe previously, but as the saltiness of your particular curry paste, stock or miso could differ between brands, make sure you taste as you go and adjust to your liking.
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Rianne B.
a month ago
Slaps tbh, just be mindful about how salty your stock/miso is and you’ll be fine - added a chicken thigh and it was amazing (and super easy)
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Alice S.
2 months ago
Chloe doesn't miss
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Chloe L.
2 months 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
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Gabriela Z.
2 months ago
way too salty and soupy and boring sorry
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Charli P.
2 months ago
some people find coriander naturally soapy- that’s probs why you felt that but it’s really nice imo <3
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Chloe R.
2 months 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!
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Suzy M.
2 months ago
made with no salt and water instead of stock and still really salty...
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Kendra A.
2 months ago
Agreed. Way too salty! Had to add coconut milk, up the mirin, added some sugar, to balance it all out
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Savanna S.
2 months 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
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Azzurra T.
2 months 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!
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.
3 months ago
I added 400ml of stock instead and a can of beans for more protein
J
Josi T.
5 months ago
It was too salty
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Mob
5 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.
7 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.
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Maia L.
7 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.
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Kajal P.
7 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).
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Chris M.
7 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.
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Chloe R.
7 months ago
·Admin
Hi Chris! Defo check the salt content of your stock and curry paste, that makes a big difference.
J
Josh W.
8 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!
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Chloe R.
8 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.
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Sasha S.
9 months ago
What is yellow curry paste. Where can I buy it. Thanks
Mob
9 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.
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Sarah S.
9 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.
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Clare W.
9 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.
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Grace M.
9 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
9 months ago
·Admin
Hi Grace, yep! It will change the flavour and colour but will still be delicious.
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Natalie G.
10 months ago
I unfortunately found the curry broth inedible it was so salty.
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Carlos A.
a year ago
The recipe refers to a yellow curry paste, but the ingredients list doesn't?
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!