Ingredients

• 5 tbsp sunflower oil
• 2 aubergines
• cut into batons 2cm/¾in thick
• 1 onion
• peeled and quartered
• 4 garlic cloves
• peeled
• 3cm/1¼in piece fresh root ginger
• peeled
• 2 sticks lemongrass
• tough outer leaves removed
• roughly chopped
• 5 cardamom pods
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp ground turmeric
• ¼ tsp ground nutmeg
• 1 tbsp caster sugar
• 3 tbsp peanut or cashew butter
• 1 x 400ml tin coconut milk
• 250ml/9fl oz chicken stock or vegetable stock
• 1 fresh red chilli
• seeds removed
• sliced
• 150g/5½oz fresh spinach
• washed
• 2 tbsp fish sauce or vegetarian fish sauce
• 1 tbsp fresh lemon juice
• small handful Thai basil leaves
• sea salt
• cooked rice
• to serve

Directions

• In a bowl
• combine 3 tablespoons of the oil
• the aubergine batons and half a teaspoon of salt. Fry in a large pan over a high heat for 8–10 minutes
• stirring frequently
• until beginning to char. Don’t worry if the aubergine is not completely cooked through
• as it will be added to the curry later. Set aside.
• Put the onion
• garlic
• ginger and lemongrass into a food processor and blitz until finely ground.
• Bash open the cardamom pods
• discard the skins and put the seeds into a dry pan
• together with the cumin and coriander seeds. Place over a medium heat and cook for 2–3 minutes until aromatic. Transfer to a mortar or spice grinder and grind to a powder. Tip the powder into a bowl and combine with the onion and garlic mixture
• turmeric
• nutmeg
• sugar and peanut or cashew butter.
• Heat the remaining 2 tablespoons of oil in a wok or large deep pan over a medium heat. Add the curry paste mixture and fry
• stirring now and again
• for 3–5 minutes until cooked through and fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat to a simmer
• add the aubergines and most of the chilli and cook for 15–20 minutes until slightly reduced and the aubergine is soft. Stir in the spinach until wilted down.
• Add the fish sauce and lemon juice
• taste and adjust the seasoning if necessary. Scatter over the Thai basil leaves and remaining chilli and serve with rice.