Light Thai Green Curry

Ingredients:

• 2 tsp sunflower oil
• 200g baby aubergines, quartered
• 250g mixed veg (asparagus, baby corn, pak choi)
• 400ml can coconut milk
• 1-2tsp fish sauce
• Juice 1-2 limes

For the Curry Paste
• 1 0nion, roughly chopped
• 5 cm piece ginger
• 3 garlic cloves
• 2 lemongrass sticks, roughly chopped
• 1 red & 1 green chilli, roughly chopped
• 1 tsp coriander
• 2 tsp fish sauce
• 2 tsp palm sugar or honey
• Large handful of fresh coriander including stalks

To serve
• Sticky rice;
• 2 tbsp toasted coconut
• 1 red chilli, sliced;
• Fresh coriander leaves

Method:

1. Put 1 tsp of the oil in a food processor with all the curry paste ingredients and whizz to a fine paste.

2. Heat the remaining oil in a wok and cook the paste until fragrant. Add the aubergines and coat, then cook for 3-4 mins until starting to soften. Add remaining veg and cook for 2-3 mins.

3. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer the sauce for 5-6 mins. Add fish sauce and fresh lime juice to taste. Serve with sticky rice and topped with toasted coconut, red chilli and coriander leaves