Anyone who has been to a Thai restaurant will appreciate how delicious this dish is. This version however, is much cheaper, and probably even tastier. Thai cooking is aromatic and flavoursome and this recipe is no exception to the rule. If you're not sure about the aubergine, I suggest you include it, it really does work in this curry. The following quantities serve 4. Serve with noodles or steamed rice for an authentic Thai meal.

Ingredients

• 1 Aubergine, diced
• 400ml Tinned coconut milk
• 1 jar Thai red curry paste
• 2 Chicken breasts, diced
• 2 Red peppers, diced
• 2 tbsp Thai fish sauce
• 2 tbsp Soy sauce
• 2 tsp Caster sugar
• Juice of 1 lime
• 4 tbsp Dessicated coconut

Method

1. Salt the diced aubergine and leave for 15 minutes, or until it is required.
2. Mix the coconut milk and red curry paste in a saucepan, bring to the boil and simmer until the quantity is reduced by one third.
3. Add the chicken pieces to the coconut sauce and simmer gently for 5 minutes, stirring occasionally.
4. Add the fish sauce, soy sauce, red peppers and sugar to the curry and cook for a further 5 minutes.
5. Rinse the aubergine thoroughly and add to the curry. Cook for a further 5 minutes or until the peppers are soft and tender.
6. Add the lime juice and dessicated coconut. Bring to the boil and simmer for 2 – 3 minutes. Serve immediately.