Aubergine Eggplant Curry With Lemongrass Coconut Milk Recipes

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AUBERGINE (EGGPLANT) CURRY WITH LEMONGRASS & COCONUT MILK



Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk image

Make and share this Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3 large red chilies, deseeded and chopped
6 garlic cloves, roughly chopped
1/2 inch fresh ginger, peeled and chopped
2 stalks lemongrass, trimmed and chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
600 g aubergines, quartered lengthways, then halved
1 tablespoon olive oil
1 tablespoon sugar
6 shallots, finely chopped
1 tablespoon soy sauce
400 ml coconut milk
400 ml vegetable stock or 400 ml water

Steps:

  • Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
  • Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
  • Heat the olive oil in frying pan,.
  • 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,.
  • bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
  • Season to taste and sprinkle the coriander over the top.
  • Serve hot with steamed rice or bread to mop up all the juices.

Nutrition Facts : Calories 336.3, Fat 25.9, SaturatedFat 19.9, Sodium 287.4, Carbohydrate 26.8, Fiber 6.7, Sugar 8.7, Protein 6.1

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