Red Thai Aubergine Curry
A colourful and beautifully fragrant dish. The traditional Thai flavours of lemongrass and kaffir lime leaves work perfectly with the heat from the chilli. This curry is super warm and comforting and also gives you three of your five a day! I always add a wedge of lime when I serve this dish to give it an extra tang.
I always boil the rice with some extra lemongrass and kaffir lime leaves to give the rice more flavour.
If you're a meat-eater, try replacing the aubergine with chicken to make a Thai red chicken curry.
Cut up the aubergine into cubes and fry with salt and pepper. Keep stirring so the aubergine doesn't stick to the bottom of the pan. Once softened, add the pepper and spinach and allow all the vegetables to soften.
Prepare your stock in a jug and infuse the boiling mixture with lemongrass, kaffir lime leaves and half of the ginger. Leave this aside to permeate the flavours.
Add the rest of the ginger and the chilli to the pan and stir in with the vegetables. Coat the mixture with the Thai curry paste, ensuring that everything is covered. Then stir in the zest and juice from the lime.
Add the coconut milk. You can add more if you would like the curry to be creamier. Then pour the infused stock into the pan through a sieve to stop the leaves from falling into the curry. Stir in the coriander and season to taste. Serve with rice, crushed peanuts and a wedge of lime.