Ingredients

Red Curry

• 2-3 tbsp red curry paste (shop bought or see recipe)
• 500ml coconut milk
• 180g button mushrooms
• 8 baby aubergines (eggplants), cut into 4 *available from East Asian grocers, the baby aubergines can be replaced by one regular aubergine cut into 3cm cubes
• 300g butternut squash, peeled and slice into pieces 2-3cm long
• 60g bean sprouts
• 3 plum or vine ripened tomatoes, diced
• 120g sugar snaps, sliced in half

• 1 large red chilli, seeds removed and chopped
• 3 tbsp holy basil (available from East Asian grocers) or use regular basil leaves
• 3 tbsp coriander, finely chopped
• juice of 1/2 a lime
• 1 tbsp Thai fish sauce
• 1 tbsp palm or brown sugar
• 2 tbsp cashew nuts, roasted

To Serve

• Boiled jasmine or basmati rice
• Coriander leaves, to garnish

Method

1. Red Curry: Heat the oil in a large deep frying pan. When the oil is hot add the curry paste and cook it for 1 minute over a moderate heat, until it is aromatic. Stir in the coconut milk and bring it to the boil.
2. Add the butternut squash to the curry and leave it to simmer for 5 minutes, stir in the aubergine and mushrooms, and cook for a further 5-8 minutes until all the vegetables are tender. Stir in the remaining ingredients and bring the sauce to the boil briefly. Serve.
3. To Serve: Serve the curry with jasmine or basmati rice and garnish with coriander leaves.