100g Waitrose Cooks’ Ingredients Thai red curry paste
1½ tsp light brown soft sugar
4 tbsp crunchy peanut butter
400ml reduced-fat coconut milk
190g baby corn and sugar snap peas
2 tsp fish sauce (approx. 1-2 tsp)
½ 25g pack Thai basil
½ 28g pack coriander
Method
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.
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.
