Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

  • 1
  • 2
  • 3
  • 4
  • 5
(23 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
Save to My Good Food
Please sign in or register to save recipes.

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
    Turmeric

    Turmeric

    term-er-ik

    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
    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bobfos
27th Jul, 2014
5.05
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
4th Mar, 2014
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
27th Jan, 2014
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
lemoncurd90
27th Jan, 2014
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
25th Jul, 2013
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
5th Jul, 2012
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
30th May, 2012
Absolutely stonking dish. I can't wait to get to the market for more aubergines!
danicquinn
19th May, 2012
5.05
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
11th May, 2012
is there an alternative ingredient for fish sauce for this recipe.. something otheer fish sauce that we can use for the curry?
frankahui
9th May, 2012
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.