Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

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(29 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
    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.

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Comments, questions and tips

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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.
pettle
29th Sep, 2008
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
23rd Feb, 2008
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
18th Feb, 2008
4.05
Very good - will make again
vroebuck
20th Jan, 2008
5.05
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
4th Jan, 2008
5.05
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
7th Nov, 2007
5.05
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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