2 aubergines (about 500g), cut into bite-sized chunks
2 garlic cloves, finely chopped
400ml Cooks’ Ingredients Coconut Milk
60g red curry paste
1 tbsp light soy sauce
2 tbsp crunchy peanut butter
1 large Waitrose & Partners Pineapple, cut into bite-sized chunks
1 unwaxed lime, zest of all, juice of ½, ½ cut into wedges
25g Thai basil
2 250g pouches cooked wholegrain rice
Heat the oil in a wok, then fry the aubergines for 5-7 minutes until golden, adding the garlic for the final 2 minutes. Follow with 4 tbsp of the thick cream from the top of the can of coconut milk and the curry paste. Boil until the coconut cream ‘cracks’ or the red oil rises to the surface. Add the rest of the coconut milk, the soy sauce and peanut butter, then reduce the heat to a simmer.
Add the pineapple to the sauce; simmer for 7 minutes. Stir in the lime zest and juice, and most of the Thai basil. Taste the sauce – a good Thai curry will be a balance of hot, sour, sweet and salty (add more lime or a dash of soy sauce if you need to balance the flavours).
Heat the rice according to pack instructions. Ladle the curry into bowls and top with the rest of the basil. Serve with the rice and a wedge of lime each.
To prepare the pineapple, use a serrated knife to cut away the top and bottom, then discard both. Quarter the pineapple, then cut away the core section from each piece. With each quarter like a boat in front of you on the chopping board, slice the flesh down to the skin, then release from the skin.