1.

Heat oil in a large, deep pan over medium high heat.

2.

Once hot, add the garlic and cook for about a minute.

3.

Add in the aubergine and cook for about 6 minutes, turning as needed.

4.

Add in the sugar snap peas and cook for another 4 minutes.

5.

Set the vegetables aside and add the curry paste, soy sauce, lime juice and fish sauce to the pan. Stir to combine.

6.

Add the coconut milk and tofu and bring to a boil.

7.

Reduce to a simmer and add back in the vegetables. Simmer for about 5 minutes and serve!