Eggplant Coconut Curry

22 Feb Eggplant Coconut Curry

My partner and I absolutely LOVE eggplant so we wanted to make a curry that hit the spot and this is the one! I hope you love it as much as we do 🙂

Eggplant Coconut Curry

Serves 4

Calories per serve 270cal (without rice)

GF DF V

INGREDIENTS

3 large red chillies, deseeded and stalks removed, chopped (optional)

2-3 aubergine (eggplant) (about 600g/1lb 5oz), quartered lengthways, then halved

1 tbsp olive oil

1 tbsp sugar

6 shallots, finely chopped

1 tbsp thai fish sauce

400ml can coconut milk

400ml vegetable stock or water

Small bunch coriander, roughly chopped, to serve

MYO Thai Curry Paste 

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

DIRECTIONS

 1    Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.

2    Heat the olive oil in frying pan, then 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, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.