Text entered

Spicy Aubergine Curry

Waitrose

26 March 2011

Ingredients2 medium aubergines2 tbsp sunflower oil1 large onion, finely chopped2 cloves garlic, chopped2 cm piece of root ginger, peeled and chopped1 tbsp Cooks’ Ingredients Thai Red Curry PasteJuice of 1 lime2 tbsp dark muscovado sugar1 tbsp soy sauce½ x 400g can half fat coconut milk1 Trim the aubergine and cut into small cubes. Heat the oil in a large frying pan and add the onion, garlic and ginger. Cook for 2–3 minutes until starting to brown then add the aubergine cubes and fry until browned on all sides.2 Stir in the red curry paste to coat the aubergine and cook for a minute. Add the lime juice, sugar, soy sauce and season. Add 400ml cold water and bring to the boil. Lower the heat and simmer for 15–20 minutes until tender and the sauce is reduced.3 Stir in the coconut milk and heat gently but do not boil. Check seasoning and serve, scattered with shredded basil leaves and steamed Thai jasmine rice.