Aubergine and peanut butter curry

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes

Serves: 4


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


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.