Seared Steak and Charred Aubergines with Red Thai Curry Sauce

I'm sure most of you have used a jar of curry paste from the supermarket before - chucking it in with some veg and coconut milk, maybe a bit of chicken and that's it... but it can be so much more than that!

This dish is a revelation - aubergine steamed until tender then charred until crispy on the outside, perfectly seared steak and a rich, creamy Thai curry sauce that truly packs a flavour punch. This is the last in my series from Jamie's new book and I have to say it's an absolute corker!

Seared Steak and Charred Aubergines with Red Thai Curry Sauce

Serves 4

oil

2 large aubergine (400g each)

2 x 225g steaks (I used ribeye but sirloin or rump would work)

1 bunch spring onions

50g dry roasted peanuts

2 tbsp Thai red curry paste

1 x 400g tin light coconut milk

sea salt and freshly ground black pepper

Chop each aubergine into four chunky rounds and steam in a colander over boiling water with the lid on for 8 minutes. Meanwhile, season the steaks with salt and then, using tongs, stand it fat side down in a large frying pan over a high heat. Once the fat has crisped up, turn it onto the flat sides and cook for 2-3 minutes on each side for medium-rare. Season with black pepper and then wrap in tin foil to rest.

Trim the spring onions and slice into 2cm thick chunks. Add to the pan which you cooked the steak in and stir fry for a couple of minutes over a high heat then remove to one side. Crush the peanuts in a pestle and mortar or roughly chop.

Using tongs add the steamed aubergine to the now empty frying pan then turn and char for 5 minutes. Whisk together the coconut milk and red curry paste then pour into the pan with ½ tin of water. Let it boil for 8 minutes until reduced right down. 

Slice the steak into thin strips, pouring any resting juices into the curry sauce. Divide the aubergine between plates, top with the aubergine then the steak and sprinkle with the charred spring onions and crushed nuts. Serve up some steamed rice alongside, if you like.