Heat the oil in a wok and add the curry paste and sugar.

Cook over a medium heat stirring constantly until the sugar has dissolved.

Add the garlic, red pepper, lemon grass and ginger.

Now add and brown the tofu in the wok.

Then stir in the coconut milk, lime leaves, fish sauce, soy sauce and coriander.

Place the lid on and allow it to simmer under a low heat for 25-30 minutes.

Stir in the pea aubergines and cook for 5-6 minutes until tender.

Squeeze in the lime juice to taste.

Serve the curry with basmati rice and a sprinkling of chopped coriander.