Aubergine and peanut butter curry

Name: Aubergine and peanut butter curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1½ tbsp sunflower oil; 600 g (2 large) aubergines, cut into 2½cm chunks; 1 onion, finely sliced; 100 g Waitrose Cooks’ Ingredients Thai red curry paste; 1½ tsp light brown soft sugar; 4 tbsp crunchy peanut butter; 400 ml reduced-fat coconut milk; 190 g baby corn and sugar snap peas; 2 tsp Cooks' Ingredients Nam Pla Fish Sauce; ½ 25g pack Thai basil; ½ 28g pack coriander

4.5 out of 5 stars(2) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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1½ tbsp sunflower oil
600g (2 large) aubergines, cut into 2½cm chunks
1 onion, finely sliced
100g Waitrose Cooks’ Ingredients Thai red curry paste
1½ tsp light brown soft sugar
4 tbsp crunchy peanut butter
400ml reduced-fat coconut milk
190g baby corn and sugar snap peas
2 tsp Cooks' Ingredients Nam Pla Fish Sauce
½ 25g pack Thai basil
½ 28g pack coriander

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