Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
  • Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
  • Heat the olive oil in frying pan,.
  • 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,.
  • bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
  • Season to taste and sprinkle the coriander over the top.
  • Serve hot with steamed rice or bread to mop up all the juices.
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