This is a really straightforward curry and we are glad to say it didn’t disappoint. The aubergine melts in the mouth and the spices are lovely and fresh as well as warming and comforting. Also takes no time at all to make.
Aubergine Curry with Lemongrass & Coconut Milk – serves 4
- 3 large chillies, deseeded and chopped
- 6 garlic cloves, roughly chopped
- knob of fresh ginger, peeled and chopped
- 2 lemongrass stalks, peeled and chopped
- 2 tbsn ground turmeric
- 1 tsp chilli powder
- 2-3 aubergine (approx 600g) quartered lengthways then halved
- 1 tbsp olive oil
- 1 tbsp sugar
- 6 shallots, finely chopped
- 1 tbsp Fish Sauce (nam pla)
- 400ml can coconut milk
- 400ml vegetable stock
- small bunch coriander, roughly chopped
Pulse to a coarse paste chillies, garlic, ginger and lemongrass in a food processor. Set aside
Mix the turmeric and chilli powder together and rub it all over the aubergine wedges. Don’t worry if it look like a lot of spices – it works!
Heat olive oil in frying pan and brown aubergine in batches, setting the aubergine aside when done. Add the paste, sugar and shallots to pan and cook for a few minutes until the shallots and garlic soften.
Return aubergine to pan. Add fish sauce, coconut milk and stock, mix well and bring to the boil. Reduce heat and cook gently for about 15 minutes and until aubergine is tender but not mushy. Season and sprinkle coriander on top.
Serve hot with steamed rice.
Drink with: a aged Clare Valley riesling (at least 5 or six years old) or a fruity young Mosel Riesling.