Thai basil & aubergine curry

Name: Thai basil & aubergine curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 aubergines; 2½ tbsp sunflower oil; 1 enchalion shallot, finely sliced; 1 clove/s garlic, finely sliced; 3 tbsp Cooks' Ingredients Thai Red Curry Paste; 400 ml reduced-fat coconut milk; 4 fresh makrut lime leaves (available in selected stores), scrunched; 1 tbsp nam pla fish sauce; 1 tsp caster sugar; ½ lime, juice; 20 g pack Cooks' Ingredients Thai Basil, leaves picked

A speedy, fragrant Thai-style curry. Add cooked prawns or tofu for extra protein.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 aubergines
2½ tbsp sunflower oil
1 enchalion shallot, finely sliced
1 clove/s garlic, finely sliced
3 tbsp Cooks' Ingredients Thai Red Curry Paste
400ml reduced-fat coconut milk
4 fresh makrut lime leaves (available in selected stores), scrunched
1 tbsp nam pla fish sauce
1 tsp caster sugar
½ lime, juice
20g pack Cooks' Ingredients Thai Basil, leaves picked

Preheat the oven to 220°C, gas mark 7. Line a large baking tray with foil. Cut the aubergines lengthways into slim wedges. Toss with 2 tbsp oil and spread over the lined baking tray. Season and roast for 30 minutes, turning halfway, until golden.
Meanwhile, heat the remaining ½ tbsp oil in a large saucepan over a medium-high heat. Fry the shallot and garlic for 2-3 minutes, then add the curry paste and stir over the heat for 1-2 minutes (take care as it will spit a bit). Stir in the coconut milk, lime leaves, fish sauce, sugar and lime juice. Simmer gently for 5-10 minutes, stirring in three-quarters of the Thai basil for the last minute.
Divide the aubergines between bowls with steamed rice noodles or jasmine rice, if liked, then spoon over the sauce, discarding the lime leaves. Scatter with the remaining Thai basil and some roasted cashews or peanuts, if liked.

Cook’s tip

The curry sauce can be made up to 48 hours in advance. Cover and chill, then reheat to serve. Leave the lime leaves in the sauce to infuse if you do this.

And to drink...

Altos de Torona Albariño, Spain
This dry Albariño has citrus and apple notes with a saline edge. Its crisp acidity lifts the Thai basil and balances the aubergine.

Typical values per serving when made using specific products in recipe