- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Ingredients
- 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 fish sauce (approx. 1-2 tsp)
- ½ 25g pack Thai basil
- ½ 28g pack coriander
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,389kJ/ 334kcals |
---|---|
Fat | 23g |
Saturated Fat | 8.5g |
Carbohydrates | 17g |
Sugars | 12g |
Fibre | 7.1g |
Protein | 10g |
Salt | 0.9g |