Name: Aubergine Thai jungle curry
Total time: 20 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 1 large (about 300g) aubergine, cut into cubes; groundnut oil; 2 tbsp (Thai Taste makes a very authentic one) jungle curry paste; 200ml vegetable stock; a small bunch coriander, leaves left whole; a handful mangetout; fish sauce; 1 tsp brown sugar; 1 lime, 1/2 cut into wedges; to serve steamed basmati rice

Pan and bowls full of aubergine Thai jungle curry with lime garnishes

1 large (about 300g) aubergine
cut into cubes
groundnut oil
2 tbsp (Thai Taste makes a very authentic one) jungle curry paste
200ml vegetable stock
a small bunch coriander
leaves left whole
a handful mangetout
fish sauce
1 tsp brown sugar
1 lime
1/2 cut into wedges
to serve steamed basmati rice

Method

step 1
Heat a non-stick frying pan. Toss the aubergine with 1 tbsp oil and a good pinch of salt then tip into the hot pan. After a few minutes of frying, drop the heat down and keep stirring – don’t be tempted to add too much more oil as they will keep soaking it up. You want the aubergine to be really tender and lose any sponginess.
step 2
Scoop the aubergine out of the pan with a slotted spoon. Add in the curry paste and a splash of the stock. Fry for a few minutes until you start to smell all of the aromatics from the paste. Add the rest of the stock and coriander stalks and simmer for 2-3 minutes. Add back the aubergine and simmer for 5 minutes.
step 3
Add the mangetout and cook for a couple of minutes until just tender. You may need to add a splash of water, if the aubergine has absorbed lots of sauce. Stir in a good splash of fish sauce, the sugar and the lime juice and cook for 30 seconds. Serve with rice, a scattering of the coriander leaves and lime wedges to squeeze over.