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Ingredients
Method
- 1 tbsp veg oil
- 500g eggplants, cut into bite-sized chunks
- 2 chopped garlic cloves
- 400ml coconut milk
- 65g red curry paste
- 1 tbsp soy sauce
- 1 pineapple, cut into bite-sized chunks
- 1 lime, zest and juice
- 25g Thai basil or regular basil, shredded
- 2 tbsp crunchy peanut butter
- Add the oil to a wok and fry the eggplants for 6 mins or until golden, adding the garlic for the final 2 minutes of cooking time. Stir in about 4 tbsp of the cream from the top of the coconut milk and the curry paste, then cook for 2 mins in the wok before tipping in the rest of the coconut milk, the peanut butter and soy sauce. Reduce to a simmer.
- Add the pineapple chunks to the mixture and simmer for about 7 mins. Stir in the lime zest and a good squeeze of juice, and add the basil and season to taste. Ladle into bowls and serve with rice and some lime wedges for squeezing.
30 mins
4 serving
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