Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

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(20 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4
Add some spice and character to aubergines with this sumptuous curry

Nutrition and extra info

Nutrition: per serving

  • kcal268
  • fat20g
  • saturates14g
  • carbs17g
  • sugars10g
  • fibre3g
  • protein5g
  • salt1.39g
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  • 3 large red chillies, deseeded and stalks removed, chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 6 garlic cloves, roughly chopped
  • knob of fresh ginger, peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 lemongrass stalks, trimmed and chopped
  • 2 tbsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp chilli powder
  • 2-3 aubergines (about 600g/1lb 5oz), quartered lengthways, then halved



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 6 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp Thai fish sauce (nam pla)
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 400ml can coconut milk
  • 400ml vegetable stock or water
  • small bunch coriander, roughly chopped, to serve


  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.

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Comments (26)

bobfos's picture

We love Aubergines and I grow a lot of them in the greenhouse so always looking for good recipes. This one will be made time and time again, really tasty. I served it with Thai Coconut rice but it was just as nice when I heated the left overs with plain rice.

ParkerSmith's picture

A great article written with great hard work...i must say....a great work of your which shows...I like your site its quite informative and i would like to come here again as i get some time from my studies. And I will share it with my friends.

mkun's picture

A really delicious curry. We ended up adding chicken thighs to the dish with the aubergines. I think if you like your aubergines to be softer/mushy, then you need to simmer the dish for about 30 minutes and not the 15 minutes prescribed in the recipe. We didn't have any lemongrass but it still tasted very nice.

lemoncurd90's picture

So yummy! Easy and quick to make and with a delicious outcome. Although I over did it with the fish sauce but it still tasted great. Will add lime at the end next time though because the sauce is quite rich, and loads of coriander.

gregphilp's picture

Excellent recipe- I don't mind taking it too far and letting the aubergine get a little mushy- -serve with lots of rice, lots of sauce and a spoon!

soulandelalanne's picture

Best aubergine curry i have ever made.
Browned the aubergines in batches, took quite a bit longer than 15mins to simmer but i had plenty of time.

clairew1966's picture

Absolutely stonking dish. I can't wait to get to the market for more aubergines!

danicquinn's picture

We adapted this recipe quite a bit, but it was one of the nicest curries we've had: we used a thai yellow curry paste (shop-bought) instead of making our own, slightly reduced the stock (it was pretty 'saucy' anyway!) and also replaced half the aubergine with chicken breast pieces, prepared and cooked in the same manner as the aubergine. Amazing.

rosanna93's picture

is there an alternative ingredient for fish sauce for this recipe.. something otheer fish sauce that we can use for the curry?

frankahui's picture

This was really delicious but couldn't get my OH to like aubergines! Loved the sauce so will made again but will replace aubergines with other veg and maybe some chicken.

twinkle30's picture

Just make this and it is superb. Half the recipe because its only for me, now wish I had made double!

harriesh's picture

You really can't go wrong with this recipe. A real crowd pleaser.

cam2507's picture

I made this for my partner and I and we absolutely loved it! I have previously tried to make Thai food but it was always missing that oomph - this was so so easy to make and just delicious. I took the advice of other testers and used less stock, and also had no shallots to hand - an onion works just fine. I would definitely recommend adding the juice of one squeezed lime to finish off the dish, as otherwise the coconut is rather heavy. Served with rice and plenty of fresh coriander - yum!

becks123's picture

Very tasty.Could have done with some lime juice though to cut through the coconut/ chilli though.

debsiew's picture

Really tasty dish and even tastier the next day. Will definitely make it again.

winterstar's picture

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

kjh726's picture

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.

travelingchez's picture

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.

maartjevdm's picture

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.

blackbeetle's picture

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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