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    Aubergine and peanut butter curry

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    Aubergine and peanut butter curry

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    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.

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue


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