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Toast the peanuts and rub in a towel to remove the skins if needed. Cook the potatoes in boiling water until tender and drain. place the peanuts, 1 tbsp oil, shallot, garlic, ginger, soy sauce, lime zest, lime juice and coriander in a processor and process to a paste. Heat the remaining oil in a pan and cook the aubergine until golden. Add the paste and cook gently for five minutes. Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes. Serve with rice or bread.
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Persian-influenced Thai curry paste — warm spices, peanuts, potato
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
The definitive Thai food encyclopedia — history, technique, 650 pages