Aubergine Curry with Lemongrass and Coconut Milk

Name: Aubergine Curry with Lemongrass and Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 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

4.35 (38)

⏱ 40 mins 🍽 Serves 4 🌶 thai ✅ Easy 🏷 Main course

This aromatic Thai curry brings vibrant character to aubergines. Wedges are coated in turmeric and chilli, then browned before being simmered in a fragrant paste of lemongrass, ginger, garlic and red chillies. The rich coconut milk and vegetable stock sauce is seasoned with fish sauce and sugar, creating a sumptuous dish finished with fresh coriander. It's a wonderfully spiced main course, ideal served with steamed rice to enjoy the delicious juices.

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

Method

In a food processor, combine the chillies, garlic, ginger and lemongrass, pulsing until a coarse paste forms. Set this paste aside. Combine the turmeric and chilli powder, then rub this mixture over all the aubergine wedges.
Warm the olive oil in a frying pan. Brown the aubergine pieces, then remove them from the pan and set aside. Cook the prepared paste with the sugar and shallots for a few mins. Place the aubergines back into the pan. Pour in the fish sauce, coconut milk and stock or water, mixing well. Bring the liquid to the boil. Lower the heat and simmer gently until the aubergine is tender but not mushy, about 15 mins. Season to your taste, scatter the chopped coriander over the top, and serve hot.

Nutrition (per serving)

Calories268 kcal

Fat20 g

Saturates14 g

Carbs17 g

Sugars10 g

Fibre3 g

Protein5 g

Sodium556 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinethai