Actually very much an aubergine red curry, as I replaced the Thai green curry paste with harissa and it was exceptional.
i ford the initial vegetable roasting in the air fryer and ooo that’s a grand way to roast an aubergine. Dries it out and colours it up nicely. I then just reduced the combined curry in a pan. I did feel like some sharpness was required, and I added some lemon at the end, a lime would be preferable.
The sweet peanuts are excellent with it… Too excellent to resist stuffing most of them in my face before the meal.
So simple to put together, hardly any effort, I played a good deal of piano while it was bubbling away.
From Rupy Cooks, Pg. 257