Aubergine Curry
Asians love aubergine and it is cooked across Asia in different forms and methods. It is such a vegetable that takes on spices really well and works with cream and coconut as well.
Cook Time: 35 minutes

Difficulty: Easy
Serves: 4 people

INGREDIENTS


2 tbsp vegetable or rape seed oil
4 cloves garlic, minced
2 shallots, thinly sliced
2 dried red chilies
3 tbsp kroeung paste
1 tbsp shrimp paste, tuk prahoc
1 tbsp palm sugar
500 ml coconut milk
300 ml vegetable or chicken stock
4-5 aubergine, cut into small pieces
6 kaffir lime leaves
1 bunch of fresh basil leaves
2 lime, cut into half
1 small red onion, peeled and sliced into rings
salt and ground pepper to taste

 

 

All ingredients are available at Foodhall stores

 

METHOD


  1. Heat oil in a wok or pan and sauté garlic, shallots, red chilies for 2-3 minutes or until lightly colored.  
  2. Stir in kroeung, shrimp paste and palm sugar – cook for 2-3 minutes or until mixture darkens.  
  3. Add aubergines and lime leaves followed by coconut milk and stock.
  4. Simmer gently for 20 minutes or until aubergine is cooked.   Stir in the basil leaves and correct the seasoning ans serve with jasmine rice and lime wedges and onion rings.