Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

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(20 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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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Ingredients

  • 3 large red chillies, deseeded and stalks removed, chopped
    Chillies

    Chilli

    chill-ee

    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
    Ginger

    Ginger

    jin-jer

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

    Aubergine

    oh-ber-geen

    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
    Sugar

    Sugar

    shuh-ga

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

  • 6 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    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

Method

  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)

pettle's picture

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.

lucyrhian's picture

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!

wendycadman's picture
4

Very good - will make again

vroebuck's picture
5

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.

supermum3's picture
5

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!!!

loochieloo's picture
5

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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