For 2p, put 600 grams of eggplant in cubes. Fry in some peanut oil during approx 10 mins. Keep the fried cubes seperate. Heat another drizzle of peanut oil. Fry 3 chopped garlic cloves and 2-3 table spoons of red curry paste. Stir and add 300 grams of minced meat (chicken-pork mixture). Bake the meat and add 300 ml of chicken stock and a small can (165 ml)of light coconut cream ( 61 kcal per 100 ml instead of 170 kcal per 100 ml, big difference!!). Cook the curry for approx 15-20 mins. Add the eggplant cubes and reheat for another 10-20 mins. Serve with some fresh basil (Thai basil if you can find it), lime and steamed rice.