Fragrant Thai Flavours

Return the pot to a medium heat with a drizzle of oil. When hot, fry the aubergine chunks for 3-4 minutes until starting to brown. Add the curry paste to taste and fry for 30-60 seconds until fragrant, shifting constantly to coat the aubergine. Pour in the coconut milk and diluted stock, and mix until the paste has been incorporated into the liquid. Stir through the quartered patty pans and sliced green beans and pop on a lid. Simmer for 10-12 minutes until the veg is cooked through and the curry flavours have fully developed. On completion, season to taste with salt, pepper, and a sweetener of choice.