2 tsp sunflower oil
200g baby aubergines, quartered
450g mixed veg (like asparagus, baby corn and pak choi)
400ml can coconut milk
1 to 2 tsp fish sauce
juice of 1 to 2 limes
For the curry paste
1 onion, roughly chopped
5-cm piece of ginger
3 garlic cloves
2 lemon grass sticks, roughly chopped
1 red and 1 green chilli, roughly chopped
1 tsp ground coriander
2 tsp soy sauce
2 tsp palm sugar or honey
large handful fresh coriander, including stalks
2 tbsp toasted coconut
1 red chilli, sliced
extra coriander leaves
- Put 1 tsp of the sunflower oil in a food processor with the curry paste ingredients, whizz to a fine paste.
- Heat the remaining oil in a wok or large frying pan and cook the paste until fragrant. Add the aubergine and coat well; cook for 3 to 4 min until starting to soften. Add the rest of the veggies and cook for 2 to 3 min.
- Pour in the coconut milk and bring to the boil, then reduce the heat and simmer the sauce for 5 to 6 min, until the veg are tender. Add soy sauce and lime juice to taste. Serve with sticky rice, topped with the toasted coconut, red chilli and coriander.