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Thai-style aubergine curry
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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’
FOR THE PASTE
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’.
Typical values per serving:
This recipe was first published in May 2017.