Aubergine Curry with Lemongrass & Coconut Milk

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 large red chillies, deseeded and stalks removed, chopped
• 6 garlic cloves, roughly chopped
• knob of fresh ginger, peeled and chopped
• 2 lemongrass stalks, trimmed and chopped
• 2 tbsp ground turmeric
• 1 tsp chilli powder
• 2-3 aubergines (about 600g/1lb 5oz), quartered lengthways, then halved
• 1 tbsp olive oil
• 1 tbsp sugar
• 6 shallots, finely chopped
• 1 tbsp Thai fish sauce (nam pla)
• 400ml can coconut milk
• 400ml vegetable stock or water
• small bunch coriander, roughly chopped, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large deep pan over medium heat. Add the shallots and cook for 4 minutes, stirring, until softened.

2. Meanwhile, blend the red chillies, garlic, ginger and lemongrass with a splash of water to a smooth paste. Add the paste to the pan and cook for 2 minutes, stirring.

3. Stir in the ground turmeric, chilli powder and sugar and cook for 1 minute until fragrant.

4. Add the aubergine pieces and turn them in the spice mixture so they are coated. Cook for 3 minutes.

5. Pour in the coconut milk and the vegetable stock or water, then add the Thai fish sauce. Stir well and bring to a simmer.

6. Reduce the heat to low, cover and simmer gently for 12 to 15 minutes, stirring occasionally, until the aubergine is very tender and the sauce has thickened.

7. Taste and adjust the seasoning with a little more fish sauce or sugar if needed. Scatter over the chopped coriander and serve hot.