Calories 99 Fat 8.6g Saturates 4.7g Sugars 2.1g Salt 0.09g Protein 1.2g
Cut the aubergines into 2 cm chunks and sprinkle with the turmeric.
Heat 1 tablespoon oil in a large frying pan and fry half the aubergine for 2-3 mins until golden. Set aside, wipe out the pan to remove any burnt spice, then add another tablespoon of oil and fry the rest of the aubergine. Set aside
Wipe out the pan and add the shallots, fry for 2-3 mins, then add the chilli paste, curry paste and the coconut milk.
Bring to the boil; add the fried aubergines and pea aubergines. Cook for 5 minutes then stir in most of the kaffir lime leaves.
Serve topped with shredded kaffir lime leaves and a little chilli.
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