Eggplant in a red curry

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.

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