Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

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(33 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
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  • 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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30th May, 2012
Absolutely stonking dish. I can't wait to get to the market for more aubergines!
19th May, 2012
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.
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?
9th May, 2012
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.'s picture
10th Jul, 2011
Just make this and it is superb. Half the recipe because its only for me, now wish I had made double!
11th Mar, 2011
You really can't go wrong with this recipe. A real crowd pleaser.
16th Jun, 2010
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!
26th Apr, 2010
Very tasty.Could have done with some lime juice though to cut through the coconut/ chilli though.
21st Apr, 2010
Really tasty dish and even tastier the next day. Will definitely make it again.
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?


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