zoom Thai-style aubergine curry

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    Thai-style aubergine curry

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    Thai-style aubergine curry

    • Preparation time: 30 minutes
    • Cooking time: 30-35 mins

    Serves: 6


    2 tbsp rapeseed or groundnut oil
    550g Charlotte potatoes, sliced
    350g baby aubergines, quartered, or 300g aubergine, cubed
    6 fresh or 1g dried lime leaves
    1 tsp caster sugar
    2 x 400ml cans coconut milk
    1kg mixed cherry tomatoes
    2 tbsp Thai fish sauce
    28g pack coriander, leaves only
    25g pack Thai (or regular) basil
    3 tbsp crispy fried onions
    4 limes, sliced into ‘cheeks’

    2 shallots, peeled and halved
    3 cloves garlic, peeled
    1 stick lemongrass, chopped
    5cm ginger, peeled and chopped
    3-4 green chillies, halved
    28g pack coriander, stalks only
    Grated zest and juice of 2 limes
    1 tbsp Thai fish sauce
    ½ tsp ground turmeric
    ½ tsp ground cumin
    1 tsp white sugar
    1 tsp sea salt


    1. Blitz all the paste ingredients in a processor. Add 1-2 tablespoons of the coconut milk to help it whizz together in a loose paste.

    2. Heat the oil in a large non-stick pan and add the potatoes and aubergine. Once it’s sizzling, reduce the heat to low, cover and cook for 10 minutes, stirring frequently. Stir in the paste and cook for 5 minutes.

    3. Add the lime leaves, sugar, coconut milk and tomatoes. Bring to the boil, then simmer for 15-20 minutes, stirring, until tender.

    4. Turn off the heat. Stir in the fish sauce and most of the herbs. Top with crispy onions and the rest of the herbs. Serve with lime ‘cheeks’.

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