Ingredients
1½ tbsp sunflower oil 600g (2 large) aubergines, cut into 2½cm chunks 1 onion, finely sliced 100g jar Waitrose Cooks’ Ingredients Thai red curry paste 1½ tsp light brown soft sugar 4 tbsp crunchy peanut butter 400ml can reduced fat coconut milk 190g pack baby corn and sugar snap peas 1-2 tsp fish sauce ½ x 25g pack Thai basil ½ x 28g pack coriander
Method
1. Heat 1 tbsp oil in a large, non-stick frying pan and add the aubergine. Fry (in batches if necessary), turning occasionally, until golden all over – about 6-8 minutes. Remove from the pan and set aside. Add the remaining ½ tbsp oil and the onion, gently cooking for 6-8 minutes, until soft and golden.
2. Add the curry paste and sugar and cook for 2 minutes, then stir through the peanut butter, coconut milk and 200ml water. Add the fried aubergine and simmer for 10-12 minutes. Stir in the baby corn and sugar snap peas and simmer for 4-5 minutes, until just tender. Season with the fish sauce and sprinkle over the herbs. Serve with rice and lime wedges, if liked