A simple coconut curry with mild spice, soft aubergine and fresh tomato - all topped off with a sprinkling of coriander. This dish is super easy, but it's also super delicious. Serve with basmati rice or a naan bread.
- 1 medium aubergine
- 1 x 400g tin coconut milk
- 2 tbsp. Thai green curry paste
- 2 tbsp. oil
- 1 tbsp. butter
- 1/2 tsp. turmeric
- 1 tomato
- Small handful freshly chopped coriander
- Salt and pepper
Slice the aubergine into fingers, removing the inner seeds if desired. Roughly chop the tomato.
Heat oil in a frying pan. Season the aubergine and add to the pan and fry until golden brown. The skin should be crisp. Remove from the pan and set to one side on kitchen paper.
Add the butter to the pan and allow to melt. Add the curry paste and fry off for 2-3 minutes until fragrant. Stir in the coconut milk and bring to a simmer. Add the turmeric, stir and continue simmering until the curry thickens. Add tomato and aubergine and simmer for 1-2 minutes to heat the tomato through. Season to taste and garnish with coriande before serving.