Ingredients for Aubergine Eggplant Curry With Lemongrass Coconut Milk
- 2-3 red chilies
- 4 garlic cloves
- 1 inch fresh ginger
- 2 stalks lemongrass
- 1 tsp ground turmeric
- ½ tsp chili powder
- 2 medium Japanese aubergines
- 2 tbsp olive oil
- 1 tsp sugar
- 1 shallot
- Soy Sauce
- 1 can (400ml) coconut milk
- 100ml vegetable stock
- 2 tbsp fish sauce
- salt to taste
- 2 tbsp fresh coriander
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How to Make Aubergine Eggplant Curry With Lemongrass Coconut Milk
- Pulse 2-3 red chilies, 4 cloves garlic, 1 inch ginger, and 2 stalks lemongrass in a food processor until coarsely ground. Set aside.
- In a small bowl, mix 1 tsp turmeric powder and ½ tsp chili powder. Rub this mixture evenly over 2 medium Japanese aubergines, cut into 1-inch wedges.
- Heat 2 tbsp olive oil in a large frying pan over medium-high heat.
- Add the aubergine wedges and brown them on all sides, about 5-7 minutes. Remove and set aside.
- Add 1 finely chopped shallot to the pan and sauté for 2 minutes. Add the chili paste and 1 tsp sugar and cook for another 2 minutes, stirring frequently.
- Return the aubergines to the pan. Stir in 2 tbsp fish sauce, 1 can (400ml) coconut milk, and 100ml vegetable stock or water.
- Bring the mixture to a boil, then reduce heat to low. Simmer gently for 15 minutes, or until the aubergines are tender but not mushy.
- Season with salt to taste. Garnish with 2 tbsp chopped fresh coriander.
- Serve hot with steamed rice or crusty bread to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
34g
Fat
99g
Carbs
8g
