Food to BOOST IMMUNITY

Lighter Thai green curry

This fragrant curry really packs a punch.

Serves 4 • Ready in 30 mins

2tsp sunflower oil
200g baby aubergines, quartered
250g mixed veg (asparagus, baby corn, pak choi)
400ml can coconut milk
1-2tsp fish sauce juice of 1-2 limes

for the curry paste:

1 onion, roughly chopped
5cm piece ginger
3 garlic cloves
2 lemongrass sticks, roughly chopped
1 red and 1 green chilli, roughly chopped
1tsp ground coriander
2tsp fish sauce
2tsp palm sugar or honey
large handful fresh coriander, including the stalks

to serve:

sticky rice; 2tbsp toasted coconut; 1 red chilli, sliced; extra fresh coriander leaves

1 Put 1tsp of the oil in a food processor with all the curry paste ingredients and whizz to a fine paste.

Heat the remaining oil in a wok and