Ingredients
For the green curry paste:
1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
1 tbsp fresh coriander leaves and stalks, chopped

For the skewers:
1 packet firm, regular tofu, drained and pressed
1 aubergine
2 tbsp groundnut oil
12 short wooden skewers

For the satay sauce:
2 tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
1 tsp ground cumin
1 tsp ground coriander
75g/3oz crunchy peanut butter
200g/7 fl oz coconut milk
1 lime, juice only
salt to taste

Method
1. To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.
2. For the skewers, mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto twelve short wooden skewers. Lay flat on a plate and pour over the paste mixture to
coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.
3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.
4. To make the satay sauce, heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.
5. Serve the skewers on individual plates with a small bowl of satay sauce.