Fragrant Aubergine Curry

Tuesdays dinner - fragrant aubergine curry.  This was my first time cooking such a large quantity of aubergine - he recipe says use three aubergines but I only used two and it seemed plenty.

This tasted amazing - I love Thai curry so much.  I didn't make the paste like it says to do in the recipe I just used some ready make hot red Thai curry paste and it seemed to do the trick.  I also used light coconut milk instead of full fat.

oil
aubergine, 3small, quartered lengthways then halved
coconut milk 400ml
vegetable stock 300ml
turmeric 1tsp
coriander - to garnish

Curry paste

Heat 3 tablespoons of oil in a pan or wok and cook the aubergines until golden.  Scoop out.  Fry the paste in a little coconut milk until fragrant.  Add the rest of the coconut milk, stock and turmeric and bring to a simmer.
Add back the aubergine and simmer until its tender - around 10mins.
Scatter with coriander leaves and serve with a bowl of basmati rice.  Yum!