Beef Thai Red Curry with Thai Aubergines

Instructions

1. Cut the meat into bite-sized portions.
2. Wash the larger aubergines, remove the stalks, cut into quarters and lay in salt water to prevent browning during preparation.
3. Cook the meat in oil in a wok or pan.
4. Add the curry paste for 1 min., lightly frying and stirring.
5. Add the coconut milk and lime leaves and simmer for 10 min.
6. Add aubergines, baby sweetcorn, fish sauce, lime juice and sugar and cook for 5 min. until the aubergines are soft.
7. Serve with rice and Thai basil.