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

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

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

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

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

Add the coconut milk and bring to a boil.

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