Red curry with vegetables

Method

Heat the oil in a large saucepan and fry the curry paste for 1-2 minutes until fragrant. Pour in the coconut milk and stock, stirring well to combine. Chop the aubergine, peppers, courgette, sweetcorn and green beans into bite-sized pieces, then add to the curry, bringing to a simmer. Cook for 12-15 minutes until the vegetables are tender but still holding their shape. Season with fish sauce, palm sugar and lime juice, adjusting to taste. Stir in the fresh Thai basil and serve immediately.