Step 1

Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.

Step 2

Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.

Step 3

Add the aubergine and lime leaves and cook for 10 minutes.

Step 4

Meanwhile, cook the rice according to the packet instructions.

Step 5

Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.

Step 6

Serve the curry with the rice, sprinkled with coriander and with a wedge of lime.