Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

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(34 ratings)

Prep: 15 mins Cook: 25 mins


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


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



    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



    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 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



    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



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

  • 6 shallots, finely chopped



    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


  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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jaded84's picture
19th Jun, 2020
Will not be making again, FAR too spicy and too much work
Matticus Ohmygosh's picture
Matticus Ohmygosh
14th Sep, 2018
Absolutely disgusting. .when following the original recipe. .no stars for this waste of aubergines
30th Apr, 2018
This curry is amazing. Added two lime leaves to the paste and use different a block of coconut cream as didn’t have milk and these were really great additions, the texture was really thick and creamy. Will be making this beautiful recipe again very soon.
18th Aug, 2017
Great recipe, I cooked it exactly as detailed in the recipe. Will definitely make again.
27th Jul, 2014
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.
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.
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
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.
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!
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.


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