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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.
Typical values per serving when made using specific products in recipe
Energy | 1,389kJ/ 334kcals |
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Fat | 23g |
Saturated Fat | 8.5g |
Carbohydrates | 17g |
Sugars | 12g |
Fibre | 7.1g |
Protein | 10g |
Salt | 0.9g |
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