- Preheat the oven to 190˚C. Add the aubergine and the pepper to a roasting tray. Drizzle with a bit of olive oil. Sprinkle with a pinch of salt and pepper, and toss together. Roast in the hot oven for about 30 minutes, or until golden and slightly charred. Remove from the oven and put aside.
- Place a large pan or wok over a high heat. When it’s really hot, add the groundnut and sesame oil, swirl them around, then add Shemin’s Thai Green Curry Paste, and stir-fry for about 30 seconds.
- Pour in the coconut milk and stock. Add the mange tout, roasted aubergine, roasted pepper, courgette and sugar. Give it all a good stir, bring to the boil and cook for a few minutes.
- Add the soy sauce. Push down on the lime and roll it around to get the juices going, then cut it in half. Squeeze the juice into the pan – this will give your curry a lovely flavour.
- Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and if you like, with some fluffy rice.
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