Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

2 tbsp sunflower or vegetable oil
1 lb lean diced pork
1 aubergine, cubed
1 clove garlic, crushed
1 inch piece ginger, finely chopped
1 cup coconut or soy milk
2 tbsp Thai red curry paste
2 tbsp fish sauce
1 tsp caster sugar
½ tsp salt
14 oz tin stir-fry vegetables

Method

1.  Heat the oil in a very hot wok and stir-fry the pork, aubergine, garlic and ginger for about 3 minutes, until the pork has browned and the aubergine is tender.
2. Add the coconut or soy milk, curry paste, fish sauce, caster sugar and salt to the wok.
3. Bring to the boil, then lower the heat slightly and leave to simmer for about 10 minutes, until the sauce has reduced slightly.
4. Add the stir-fry vegetables and cook for about another 2 minutes, until heated through.
5. Serve with plain rice and prawn crackers.