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AUBERGINE AND TOMATO THAI CURRY.

Buy 2 aubergines, PS1 Onion, 16p Red Thai Curry Paste (185g), PS1.69 Cocofresh Coconut Milk (400ml), 69p Everyday Value Baby Tomatoes (250g), 65p Everyday Value Long Grain Rice (1kg), 45p use 2 aubergines sliced lengthways into 6 wedges, then cut the wedges in half Onion sliced into wedges 2tbsp Red Thai Curry Paste 400ml coconut milk 250g baby tomatoes, halved 320g rice From the cupboard: 2tbsp olive oil Salt and pepper to season METHOD 1 Cook the rice as per pack instructions.

2 Brush the aubergines with 1tbsp olive oil and put under a hot grill in batches for 2 minutes each side until they are softened and lightly charred. Remove from grill pan and set aside.

3 In a wok or frying pan heat 1tbsp olive oil and cook the onion over a high heat for a few minutes, stirring all the time. When the onion starts to caramelise add the red curry paste and cook for 30 seconds.

4 Stir the coconut milk into the pan, mix well, bring to the boil and bubble for about 2 minutes to thicken the sauce slightly.

5 Lower the heat and stir in the aubergine pieces and the baby tomatoes, simmer for 5 minutes, season with salt and black pepper and serve with the rice.

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Title Annotation:Features
Publication:Liverpool Echo (Liverpool, England)
Article Type:Recipe
Date:Feb 12, 2015
Words:215
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