makes 1 serving

1 Spanish onion, sliced
2 red chillies
2 cloves garlic, peeled
1tsp Red Curry Paste
3tbsp vegetable oil
150g/5oz lean roasting leg of lamb, cut into 3mm/1¼10in slices
40g/11¼2oz green aubergine (eggplant), quartered
60g/2oz mixed red, green and yellow bell peppers, sliced
20g/3¼4oz baby aubergine (eggplant)
11¼2tbsp coconut milk
11¼2tbsp fresh green peppercorns
1tsp sugar
1tbsp fish sauce
2tsp Blue Elephant Special Sauce
6 Thai basil leaves

For the garnish
fresh coriander leaves for sprinkling
carved red radish flower (optional)

In a mortar, pound 60g/2oz Spanish onion, the chillies, garlic and Red Curry Paste, or process together.

Heat the oil in a wok until very hot, then stir-fry the pounded ingredients for 30 seconds.

Add the lamb and stir-fry for a further 1 minute.

Then add all the vegetables and cook for 2 minutes.

Add the coconut milk, 3tbsp water and all the remaining ingredients except for the basil leaves.

Mix well, then toss in the basil, stir it into the mixture and remove from the heat.

Transfer to a serving dish, sprinkle over the coriander leaves, garnish with the radish flower and serve hot.