Aubergine curry with lemongrass & coconut milk

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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.
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.

Per serving

268 kcalories, protein 5g, carbohydrate 17g, fat 20 g, saturated fat 14g, fibre 3g, salt 1.39 g

Latest comments and suggestions

• Lucy

  07 November 2007

  Lucy rated and commented on this recipe

  

  This dish was GORGEOUS! As a carnivore with a partner who loves his meat and doesn't see a dish as a meal without it, I was so pleased with how this turned out. Both of us loved it and he has since told me it's one of his favourite things that I've ever cooked for him and I cook every day - what a result!

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• fabrecipes

  04 January 2008

  fabrecipes rated and commented on this recipe

  

  I made this for a Thai dinner party last weekend, everyone said how tasty it was. I never usually buy aubergines but will from now on!!!

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• warwickness

  20 January 2008

  warwickness rated and commented on this recipe

  

  This is a really nice curry - thoroughly enjoyed it. We used two chillies and two aubergines and only half the stock which resulted in a nice medium-hot taste. It is hard to brown all the aubergine in one go (especially with three!) so consider using two pans or preparing them in batches.

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• Wendy

  18 February 2008

  Wendy rated and commented on this recipe

  

  Very good - will make again

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• Helen Esfand

  23 February 2008

  Helen Esfand commented on this recipe

  i was a bit dubious about this at the start but carried on. i made it as a 2nd curry for friends and it ended up being the one that was eaten up quickly! i followed the recipe to the letter but only used half the stock as i wanted a slightly thicker sauce. Fab!

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• Pettle

  29 September 2008

  Pettle commented on this recipe

  Fantastic -made it for a dinner party along with some other Thai dishes at the weekend - I used two aubergines and added 1/2 red pepper cut into chunks and a courgette in case people didn't like aubergine. Also used less stock and put in some lime juice to cut through the coconut milk.. It went down a storm and was the dish that got gobbled up the quickest. Will definitely make again. Oh yes, also forgot to buy shallots, so used a large white onion instead.

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• Nancy71

  30 September 2008

  Nancy71 rated and commented on this recipe

  

  Definitely delicious - although unlike a previous tester, couldn't get my aubergine hating partner to like it. I used 2 chillies, and light coconut milk and it still tasted really creamy and authentic. As I was also catering for my 4 year old, after simmering for longer than stated 15 mins, I sieved all the ingredients (excluding Aubergine) to end up with a smooth sauce. Will make again, but reduce the amount of aubergine, and add some different veggies.

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• maartje

  25 October 2008

  maartje rated and commented on this recipe

  

  I'm sorry to say that I didn't like this dish at all. Everything tasted of turmeric and ginger. All the other flavours were just lost. I normally don't really use turmeric so maybe i just don't like turmeric but I won't be making this again.

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• travelingchez

  06 September 2009

  travelingchez commented on this recipe

  I really enjoyed this dish. It's a great way to use my Aubergines that i've been growing. I also added a courgette to it. When i make it again i'll add another chilli as my husband likes it to have more of a kick and I wouldn't put the lemongrass in the blender as it didn't blend so well. It would have just as much flavour by bruising the lemongrass and knotting it, then won't have stringy bits of lemongrass in the curry.

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• garliclover

  11 October 2009

  garliclover rated and commented on this recipe

  

  I can't believe I made a thai curry first time, which is so delicious. This recipe will be one of my favorite. The only thing I didn't like was the flavor of olive oil from cooked aubergines. Next time, I'll try with another oil.

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• Annie

  02 November 2009

  Annie commented on this recipe

  What can I use instead of fish sauce to make it vegan? Will it taste ok without it if I just omit it?

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Ingredients

• 3 large red chillies , deseeded and stalks removed, chopped
• 6 garlic cloves , roughly chopped
• knob of fresh ginger , peeled and chopped
• 2 lemon grass 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 3 large red chillies , deseeded and stalks removed, chopped
• 6 garlic cloves , roughly chopped
• knob of fresh ginger , peeled and chopped
• 2 lemon grass 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

Per serving

268 kcalories, protein 5g, carbohydrate 17g, fat 20 g, saturated fat 14g, fibre 3g, salt 1.39 g

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