less than 30 mins
10 to 30 mins
Packed with flavourful ingredients, lighter coconut milk makes this a healthier twist on a Thai favourite.
Each serving provides 358 kcal, 14g protein, 47g carbohydrate (of which 6g sugars), 11.5g fat (of which 5g saturates), 6g fibre and 2.1g salt.
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.