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    Spicy Aubergine Curry

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    Spicy Aubergine Curry

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 medium aubergines
    • 2 tbsp sunflower oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, chopped
    • 2 cm piece of root ginger, peeled and chopped
    • 1 tbsp Cooks’ Ingredients Thai Red Curry Paste
    • Juice of 1 lime
    • 2 tbsp dark muscovado sugar
    • 1 tbsp soy sauce
    • ½ x 400g can half fat coconut milk


    1. Trim the aubergine and cut into small cubes. Heat the oil in a large frying pan and add the onion, garlic and ginger. Cook for 2–3 minutes until starting to brown then add the aubergine cubes and fry until browned on all sides.
    2. Stir in the red curry paste to coat the aubergine and cook for a minute. Add the lime juice, sugar, soy sauce and season. Add 400ml cold water and bring to the boil. Lower the heat and simmer for 15–20 minutes until tender and the sauce is reduced.
    3. Stir in the coconut milk and heat gently but do not boil. Check seasoning and serve, scattered with shredded basil leaves and steamed Thai jasmine rice.

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    Cook's tips

    You can freeze any leftover coconut milk in an ice cube tray and use from frozen in other recipes.

    Drinks recommendation

    Red curry has a careful balance of sweetness and spice, so you need a wine that’s smooth, with the
    freshness of lime but with enough body for coconut milk. Cave de Turckheim Gewurztraminer, Alsace, France, is suitable for vegetarians, too.


    Average user rating

    4 stars