Aubergine Thai jungle curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
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.
