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
    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
  • 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, questions and tips

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twinkle30
10th Jul, 2011
Just make this and it is superb. Half the recipe because its only for me, now wish I had made double!
harriesh
11th Mar, 2011
You really can't go wrong with this recipe. A real crowd pleaser.
cam2507
16th Jun, 2010
5.05
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
26th Apr, 2010
4.05
Very tasty.Could have done with some lime juice though to cut through the coconut/ chilli though.
debsiew
21st Apr, 2010
4.05
Really tasty dish and even tastier the next day. Will definitely make it again.
winterstar
2nd Nov, 2009
What can I use instead of fish sauce to make it vegan? Will it taste ok without it if I just omit it?
kjh726
11th Oct, 2009
5.05
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
6th Sep, 2009
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
25th Oct, 2008
1.05
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
30th Sep, 2008
4.05
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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