THAI-STYLE CREAMY RED CURRY

THE SHORTCUT I do love a fast, furious wok session but I’m not a clean cook and this method helps me to get a great-tasting Thai-style curry on the table with minimal effort and minimal cleaning up afterwards – always something to thank yourself for!

SERVES 4

PREP TIME: 20 MINS COOK TIME: 40 MINS

3 tbsp lightly flavoured oil

2 aubergines, quartered lengthways and cut into finger-size pieces

1 onion, cut into

2cm chunks

salt and freshly ground black pepper 3 garlic cloves, grated 3cm piece of fresh ginger root, peeled and grated

2-3 tbsp Thai-style red curry paste (depending on how spicy you like it) 400ml tin coconut milk 1 red pepper, cut into thick slices

130g packet baby corn, halved lengthways

150g packet sugar snap peas

1-2 tbsp fish sauce

1 tsp soft light brown sugar

juice of ½ lime and other ½ cut into wedges, to serve handful of coriander handful of Thai basil 1 red chilli, sliced (optional)

cooked rice or noodles, to serve

Preheat the oven to 220C/200C fan/gas 7. Pour the oil into a 30cm x 20cm x 5cm baking tray and heat in the oven for 3-5 minutes until really hot.

Carefully add the aubergines and onion to the tray, stir to coat,

season, then cook in the oven for 20 minutes, stirring halfway through.

Add the garlic, ginger and curry paste to the tray, stir to coat, return to the oven and cook for a further 5 minutes.

Stir in the coconut milk, vegetables, fish sauce and sugar. Return to the oven for a further 10 minutes.

Add the lime juice and taste for seasoning, adding a little more lime or fish sauce for sour, sugar for sweetness. Scatter over the coriander, Thai basil and chilli (if using) and serve with rice or noodles and lime wedges.