Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Blend the sauce
Slice lime leaves (remove stem). Peel and grate (or chop) ginger. Roughly chop coriander (reserve some for garnish) and onion. Blend together with stock paste, coconut milk and 1/2 tsp chilli flakes until smooth.
3. Cook the eggplant
Heat a frypan over medium-high heat with 2 tbsp oil. Slice eggplant into crescents and add to pan. Cook for 5 minutes until browned.
4. Add the vegetables & sauce
Slice capsicum and trim beans. Add to pan along with drained bamboo shoots and prepared sauce. Cover and simmer for 5 minutes until vegetables are tender. Stir through 1/3 cup water if needed.
5. Season the curry
Squeeze in 1/2 lime juice (see notes) and wedge remaining. Season to taste with soy sauce (we used 1/2 tbsp).
6. Finish and plate
Divide rice and curry among bowls. Garnish with remaining coriander. Serve with lime wedges.
We recommend coconut oil for this dish!
Add the zest to the curry for extra flavour if desired.
Brown rice, 300g
Kaffir lime leaves, 1 double
Coriander, 1/2 packet *
Red onion, 1/2 *
Stock paste, 1/2 jar *
Coconut milk, 400ml
Baby eggplants, 3
Red capsicum, 1
Green beans, 1/2 bag (125g) *
Bamboo shoots, 1 tin
From your pantry
Oil (for cooking), chilli flakes, soy sauce (or tamari)