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Aubergine Thai Curry with Coconut Milk

BY Carey Boucher-Erasmus

This is a winning meat-free dish – baby eggplants cooked in a fragrant coconut sauce.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 35 mins
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Curry Paste

2 lemongrass stalks, chopped

2 Tbsp (30 ml) fresh ginger, grated

5 garlic cloves

2 large red chilli, seeds removed

1 large green chillies, seeds removed

1 tsp (5 ml) brown sugar

handful of fresh coriander

2 Tbsp (30 ml) olive oil

zest and juice of 1 lime

Aubergines

500 g baby aubergines, quartered or diced aubergine

1 Tbsp (15 ml) ground turmeric

2 Tbsp (30 ml) olive oil

1 can (400 ml) coconut milk

1 C (250 ml) vegetable stock

2 Tbsp (30 ml) Thai fish sauce

To Serve

jasmine rice cooked according to packet instructions.

fresh coriander leaves, chopped

½ C (125 ml) toasted coconut shavings

1 red chilli, sliced

Curry Paste

Place the paste ingredients into a food processor and blend until well combined and a paste has formed.

Aubergines

Coat the aubergine pieces lightly in ground turmeric.

Heat the oil in a large frying pan or wok and fry the aubergine until golden – do not cook until soft. Remove and set aside.

In the same pan, add the paste and fry until aromatic. Add the coconut milk, stock and Thai fish sauce. Simmer uncovered for 10 minutes, or until the sauce has reduced by half.

Add the browned aubergine to the sauce and simmer gently for 10 to 15 minutes or until tender, the aubergines should still retain their shape.

Season to taste with fish sauce.

Serve immediately with steamed jasmine rice, chopped coriander, coconut shavings and chilli.