Eggplant Curry Recipe


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


<li>Heat oil in a wok or pan and sauté garlic, shallots, red chilies for 2-3 minutes or until lightly colored.  </li><li>Stir in kroeung, shrimp paste and palm sugar – cook for 2-3 minutes or until mixture darkens.  </li><li>Add aubergines and lime leaves followed by coconut milk and stock.</li><li>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.</li>

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.

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