2 aubergines
1 tbsp turmeric
3 tbsp sunflower oil
2 shallots, peeled and thinly sliced
½ tsp Red Chilli Paste
60g Yellow Curry Caste
1 pack Light Coconut Milk
½ jar Pea Aubergines
2 kaffir lime leaves, finely shredded 
A little sliced red chilli to garnish

  1. Cut the aubergines into 2 cm chunks and sprinkle with the turmeric.
  2. Heat 1 tbsp oil in a large frying pan and fry half the aubergine for 2-3 mins until golden.
  3. Set aside, wipe out the pan to remove any burnt spice, then add another 1 tbsp oil and fry the rest of the aubergine. Set aside.
  4. Cook the sticky rice, as per instructions on pack.
  5. Meanwhile, wipe out the pan and add the shallots, fry for 2-3 mins, then add the chilli paste, curry paste and the coconut milk.
  6. Bring to the boil, add the fried aubergines and pea aubergines. Cook 5 mins then stir in most of the kaffir lime leaves.
  7. Serve with sticky rice and topped with a little shredded kaffir and sliced chilli.
Handy tip

This dish would also work with pumpkin or butternut squash instead of aubergine. Just allow a little extra cooking time, to parboil the pumpkin in advance.

Did you know

Turmeric is a powerful antioxidant which helps to detoxify the body. Our Turmeric paste is made from fresh ingredients in Thailand.