Ingredients

• 2 shallots
• thinly sliced
• ½ tsp sesame oil
• 1 green finger chilli
• finely chopped (optional)
• 2 tbsp Thai green curry paste
• 300ml/10fl oz hot vegetable stock
• 200g/7oz lighter coconut milk
• 1 tsp Thai fish sauce (optional)
• 1 medium aubergine
• cut into 2cm/1in chunks
• 2 kaffir lime leaves
• 200g/7oz tofu
• cut into 1.5cm/½in squares
• ½ green pepper
• cut into thin slices
• 50g/1¾oz mangetout
• 50g/1¾oz baby corn
• halved or cut into quarters
• depending on size
• juice of 1 lime
• plus lime wedges to serve
• handful finely chopped fresh coriander
• to serve
• 150g/5½oz basmati rice
• to serve

Directions

• Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.
• Pour in the hot stock
• coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.
• Add the aubergine and lime leaves and cook for 10 minutes.
• Meanwhile
• cook the rice according to the packet instructions.
• Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.
• Serve the curry with the rice
• sprinkled with coriander and with a wedge of lime.