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Aubergine and peanut butter curry
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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.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.