Thai chicken curry with baby aubergines

A great crowd-pleaser to feed friends and family.

Serves 6 • Ready in 25mins

for the paste:

2 shallots, chopped

3 red chillies, chopped

5cm piece ginger, peeled and chopped

1tsp each ground cumin and coriander 3 garlic cloves

1 stick of lemongrass, outer leaves removed, chopped

2tbsp fish sauce zest of 1 lime

1tbsp sunflower oil for the curry:

2tbsp sunflower oil

540g boneless chicken thighs, cut into chunks

400g baby aubergines, cut in half

(or quarters, if large)

400ml can coconut milk

150g green beans, trimmed fish sauce, to taste juice of 2 limes to serve:

1 small bunch coriander, chopped 1 small red onion, sliced

2 limes, cut into wedges

50g peanuts, chopped

1 Whizz all the paste ingredients together with a hand-held blender or in a small food processor.

2 For the curry, heat 1tbsp oil in a wok or large sauté pan and fry the chicken until golden brown all over. Put on a plate, add the remaining oil to the pan and fry the aubergines until browned. Put on the plate with the chicken.

3 add the paste to the pan and fry for 2mins. add the chicken and aubergine, and stir well to coat. Pour in the coconut milk and add the green beans; cook for 5mins. add the fish sauce and lime juice, then serve topped with the garnish.

Per serving: Cals 336, Fat 24g,

Sat fat 12g, Carbs 18g