Instructions: 1. Heat the olive oil in a pan and cook the sausages for 10 mins, turning occasionally until golden.

2. Meanwhile heat the peanut oil in a wok or large frying pan until smoking. Add the spring onions, ginger, lemon grass, shallots, carrots and chillies and stir-fry for 2 mins.

3. Add the aubergine, French beans and curry paste and cook for 1 min.

4. Stir in the coconut milk, lime rind and juice and stir-fry for 5 mins, until vegetables are tender and liquid is reduced and thickened. Remove the sausages from the pan and cut into chunks.

5. Divide the stir-fry between warmed serving plates and top with sausages.

Garnish with wedges of lime.

Cooks Tips For extra flavour stir 45ml (3tbsp) of freshly chopped coriander into the stir-fry just before serving.

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