Thai Green Aubergine Curry with Fresh Coriander

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and finely chop the garlic, onion and lemongrass.

Chop the aubergine.

Finely slice the red capsicum.

In a wok, heat the olive oil over high heat.

Add the onion, lemongrass and garlic and stir fry uintil fragrant.

Add the lime leaves and stir fry until fragrant.

Add the curry paste and correct amount of stock and stir until combined and the paste is dissolved.

Add the aubergine and cook until softened.

Add the red capsicum and bamboo shoots.

Stir through the coconut milk.

Stir through the coconut palm sugar.

Distribute the curry among serving bowls.

Garnish with coriander and serve.