Aubergine Eggplant Curry With Lemongrass Coconut Milk Recipe

Ingredients for Aubergine Eggplant Curry With Lemongrass Coconut Milk

• Red Chilies
• Garlic Cloves
• Fresh Ginger
• 2 stalks lemongrass
• Ground Turmeric
• ½ tsp chili powder
• 2 medium Japanese aubergines
• 2 tbsp olive oil
• 1 tsp sugar
• 1 shallot, finely chopped
• Soy Sauce
• 1 can (400ml) coconut milk
• Vegetable Stock

How to Make Aubergine Eggplant Curry With Lemongrass Coconut Milk

1. Pulse 2-3 red chilies, 4 cloves garlic, 1 inch ginger, and 2 stalks lemongrass in a food processor until coarsely ground. Set aside.
2. 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.
3. Heat 2 tbsp olive oil in a large frying pan over medium-high heat.
4. Add the aubergine wedges and brown them on all sides, about 5-7 minutes. Remove and set aside.
5. 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.
6. Return the aubergines to the pan. Stir in 2 tbsp fish sauce, 1 can (400ml) coconut milk, and 100ml vegetable stock or water.
7. 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.
8. Season with salt to taste. Garnish with 2 tbsp chopped fresh coriander.
9. Serve hot with steamed rice or crusty bread to soak up the delicious sauce.