Thai Aubergine Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible!
- 3 large aubergines, each cut into 6 slices (lengthways)
- Sesame oil for frying (you can also use rapeseed)
- 5 shallots or 1 large onion, finely diced
- 2 cloves garlic, crushed
- 1 stick lemongrass (bashed)
- 1 tsp tamarind paste
- 4 tbsp soya sauce
- 2 tins coconut milk
- 2 tbsp syrup (e.g. maple, agave) or 1 tbsp brown sugar
- 1 tsp stock powder
- Juice of 2 limes
- 2 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp ground nutmeg
- ½ tsp cinnamon
- ½ tsp chilli powder
- Pinch ground cloves
- Pinch fennel seeds
- Jasmine rice
- Thai crackers (vegan)
- Fresh coriander
- Thai basil
- Unsweetened vegan yoghurt
- Toasted cashews
- Either fry the aubergine slices on each side until golden with a little oil and salt, or if you prefer preheat the oven to 180°C (fan)/350°F/Gas 4, lightly coat the slices in oil and a sprinkle of salt and roast them until golden (around 15 minutes on each side), turning once. Set aside. (Note: we charred ours on a griddle pan first – a few minutes on each side.)
- Lightly fry the shallots/onion with the fennel seeds in the sesame oil until soft and golden.
- Add the crushed garlic and fry for a further minute.
- Add all the spices, stir and fry for another minute.
- Add the coconut milk, tamarind paste, lemongrass, soya sauce, stock powder, syrup/sugar. Bring to the boil and then simmer to reduce for around 20-30 minutes.
- Adjust the flavour to your taste, adding more soya sauce, syrup or lime juice (if necessary).
- Remove the lemongrass before serving. Serve with rice and optional extras.