Served as main course. Vegetarian dish.

Thai

For the green curry paste

1 Shallot, finely chopped

1 Stalk Lemongrass, chopped

2 small Red Chilies, chopped

2 Garlic Cloves, crushed

1 inch piece fresh Gingerroot, peeled and grated

1 Lime Zest

1 Tablespoon fresh Coriander, leaves and stalks chopped

For the skewers

250 gm firm Tofu, drained and pressed

1 Aubergine

2 Tablespoons Peanut Oil

12 short Wooden Skewers, soaked in water

For the satay sauce

2 Tablespoons Peanut Oil

1 Shallot, finely chopped

2 Garlic Cloves, finely chopped

2 large Red Chilies, deseeded and chopped

1 teaspoon ground Cumin

1 teaspoon ground Coriander

3 ounces crunchy Peanut Butter

7 fluid ounces Coconut Milk

1 Lime Juice

To make the green curry paste, grind all the ingredients together in a processor until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks. For the skewers Mix 3tbsp green curry paste together with 1tbsp groundnut oil. Cut the tofu and aubergine into 1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade. Brush the vegetables with the remaining oil and grill under a medium heat until golden. Make the satay sauce. Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls. Serve the skewers on individual plates with a small bowl of satay sauce.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 4

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