Aubergine Curry With Lemongrass & Coconut Milk
This aromatic and creamy coconut milk-infused dish combines tender aubergines with a flavorful blend of red chillies, garlic, ginger, and lemongrass. The vibrant colors and fragrant smells will transport you to a street food market in Thailand. Each bite offers a harmonious balance of spice, sweetness, and savory notes, making it a perfect comfort meal to enjoy with steamed rice or bread.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 268 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.39 milligram of sodium
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