Originally I had this post scheduled to be published at the end of April, but another blogger happened to publish a post featuring exactly the same recipe – that would be Jo Tofts – so I decided to postpone my own until later on in the year. I think Jo’s photo looks better than mine. My sauce seems to have split slightly. But it tasted great.
When it comes to curry, this is one of my own favourites. Another super recipe from Waitrose – and not many ingredients at all. Why do I love this particular curry? The peanut butter. I love satay sauce. The combination of spice and nut-butter is a wondrous thing. It is one of my most beloved amalgamations.
1½ tbsp sunflower oil
2 aubergines, cut into 2cm chunks
1 onion, finely sliced
½ x 28g pack coriander, stalks finely chopped, leaves torn
4 garlic cloves, crushed
60g Thai Taste red curry paste
1 tsp light brown soft sugar
4 tbsp Essential
crunchy peanut butter
400ml can Essential coconut milk
120g pack extra fine beans, halved
1 lime, juice, plus wedges for serving
240g jasmine rice
Heat 1 tbsp oil in a large, deep, non-stick frying pan or wok over a medium-high heat and add the aubergine. Stir-fry for twelve minutes, until golden and tender. Transfer to a plate.
Add the remaining ½ tbsp oil to the pan. Lower the heat to medium and then add the onion with a pinch of salt. Fry gently to soften the onions for about five minutes, then add the coriander stalks, garlic and curry paste. Cook for two minutes.
Next, stir through the sugar, peanut butter, coconut milk and 200ml water. Add the aubergine and simmer for about 5 minutes.
Then stir in the green beans and simmer for five minutes, until just tender. Take off the heat and stir through the lime juice. Season to taste.
Meanwhile, cook the rice according to pack instructions. Serve the curry with the rice, lime wedges and a scattering of coriander leaves.
The only disadvantage I found with this curry – on the day it was prepared it was phenomenal. But because we only used half, we heated the remaining half the following evening and it was nowhere near as pleasant. So my suggestion is to eat it fresh.