Fry the aubergines until they are meltingly tender for a textural contrast to the crisp tofu and cashew nuts. If you can’t find baby aubergines, use three large ones instead, and cut them into 10cm-long x 1½cm-wide wedges
Aubergines happily absorb any flavour thrown at them: savour them stir-fried with tofu, cashew nuts and Thai basil; crushed and topped with a sharp, spicy dressing; or in a curry with a peanut crustin India. Cook them over fire or under a hot grill until their flesh is smoky and silken; their dense, meaty texture also holds up well in curries and stir-fries.
Return the aubergines and tofu to the pan and toss to coat. Scatter over the garlic and shallots, tear in the Thai basil and serve with lime wedges and sticky rice.Photograph: Ola O Smit/The Guardian. Food styling: Clare Cole. Prop styling: Louie Waller. Blend all the curry paste ingredients in a food processor until smooth. Heat the remaining coconut oil in a pan, add the curry paste and fry on a low heat for 10 minutes, until it darkens in colour and smells fragrant.
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