Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

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(14 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Add some spice and character to aubergines with this sumptuous curry

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
268
protein
5g
carbs
17g
fat
20g
saturates
14g
fibre
3g
sugar
10g
salt
1.39g

Ingredients

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

Recipe from Good Food magazine, July 2006

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Comments

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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.
Fabulous.

clairew1966's picture

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

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

debsiew's picture
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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
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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
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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
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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.

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.

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