Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk

Total Time
40mins
Prep 15 mins
Cook 25 mins

Try to get Japanese aubergines for this as they work really well

Ingredients Nutrition

Directions

  1. Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
  2. Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
  3. Heat the olive oil in frying pan,.
  4. brown the aubergines; remove from the pan and set aside.
  5. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
  6. Add the fish sauce, coconut milk and stock or water, mix well,.
  7. bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
  8. Season to taste and sprinkle the coriander over the top.
  9. Serve hot with steamed rice or bread to mop up all the juices.
Most Helpful

5 5

A delicious dish! I made only half, wish I had made all of it. I did need much more of the turmeric/chili mix for the eggplant, and quite a bit more oil to saute the eggplant. I also mistakenly put the shallots in to make the paste, so added another one later on. Lovely over rice!