Aubergine Amok Recipe

Name: Aubergine Amok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the paste; 36 grams garlic peeled, roughly chopped; 40 grams shallots, peeled, roughly chopped; 36 grams lemongrass, the ends & rough outer layers removed and the stalks finely chopped; 36 grams fresh galangal, peeled & chopped (if you can't find this, use ginger as an alternative); 2 teaspoons of turmeric powder or 20g fresh peeled turmeric; 4 Kaffir leaves, deveined & sliced; 2 teaspoons coconut sugar; 2 teaspoons salt; 2 red chillies, roughly chopped; juice from 2 lime; Ingredients for curry:; 4 tablespoons coconut oil, melted; 1 onion, finely sliced; 1 aubergine, about 250g cut into 1 inch pieces; 1 portion curry paste; 400 grams coconut milk; 4 fresh kaffir lime leaves, deveined & finely sliced; palm sugar or coconut sugar, to taste; salt to taste

Servings: persons

For the paste
36 grams garlic peeled, roughly chopped
40 grams shallots, peeled, roughly chopped
36 grams lemongrass, the ends & rough outer layers removed and the stalks finely chopped
36 grams fresh galangal, peeled & chopped (if you can't find this, use ginger as an alternative)
2 teaspoons of turmeric powder or 20g fresh peeled turmeric
4 Kaffir leaves, deveined & sliced
2 teaspoons coconut sugar
2 teaspoons salt
2 red chillies, roughly chopped
juice from 2 lime
Ingredients for curry:
4 tablespoons coconut oil, melted
1 onion, finely sliced
1 aubergine, about 250g cut into 1 inch pieces
1 portion curry paste
400 grams coconut milk
4 fresh kaffir lime leaves, deveined & finely sliced
palm sugar or coconut sugar, to taste
salt to taste

1
If you're feeling brave, use a pestle and mortar to pound the ingredients until you have a smooth paste, otherwise you can also use a blender. You'll need a little liquid for the blender so I recommend using the melted coconut oil to help get the process going. A vitamix or equivalent is amazing for this.
2
Heat half of the oil (or what is left from blending the paste), in a large deep pan. Add your onions and cook for a few minutes, add the aubergine, cook with a pinch of salt for about 10 minutes until softened. Remove these from the pan, add the rest of the oil and the paste. Cook for about 7 minutes, stirring to ensure it doesn't catch and burn on the pan. Add the coconut milk and vegetables back to the pan, cook with the lid on for 25-30 minutes until the aubergine is tender, add your kaffir lime leaves, taste for seasoning. You may not need extra sugar or salt so add a little at a time if it's necessary. The sugar should balance the curry but not make it sweet.
3
Serve with sliced fresh birds eye chilies, lime wedges, steamed rice and greens.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the paste, 36 grams garlic peeled, roughly chopped, 40 grams shallots, peeled, roughly chopped, 36 grams lemongrass, the ends & rough outer layers removed and the stalks finely chopped, and more.

Yes, Aubergine Amok falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Amok

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