Name: Aubergine curry with lemongrass & coconut milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 3 large red chillies deseeded and stalks removed, chopped; 6 garlic cloves roughly chopped; knob of fresh ginger peeled and chopped; 2 lemongrass stalks, trimmed and chopped; 2 tbsp ground turmeric; 1 tsp chilli powder; 2-3 aubergines (about 600g/1lb 5oz), quartered lengthways, then halved; 1 tbsp olive oil; 1 tbsp sugar; 6 shallots finely chopped; 1 tbsp Thai fish sauce (nam pla); 400ml can coconut milk; 400ml vegetable stock or water; small bunch coriander roughly chopped, to serve

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Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.39 ratingsRate

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Add some spice and character to aubergines with this sumptuous curry

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Ingredients

Nutrition

Units:

MetricUS

3 large red chillies

deseeded and stalks removed, chopped
6 garlic cloves

roughly chopped
knob of fresh ginger

peeled and chopped
2 lemongrass

stalks, trimmed and chopped
2 tbsp ground turmeric
1 tsp chilli powder
2-3 aubergines

(about 600g/1lb 5oz), quartered lengthways, then halved
1 tbsp olive oil
1 tbsp sugar
6 shallots

finely chopped
1 tbsp Thai fish sauce

(nam pla)
400ml can coconut milk
400ml vegetable stock

or water
small bunch coriander

roughly chopped, to serve

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Nutrition: per serving

kcal268
fat20g
saturates14g
carbs17g
sugars10g
fibre3g
protein5g
salt1.39g

low

Method

step 1

Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.
step 2

Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.

Recipe from Good Food magazine, July 2006

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A star rating of 4.3 out of 5.39 ratings

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