Eggplant Curry with Lemongrass and Coconut Milk Recipe Recipe

Name: Eggplant Curry with Lemongrass and Coconut Milk Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks fresh lemongrass, trimmed and chopped; 1/3 cup packed roughly chopped fresh cilantro, plus more for garnishing; 2 red Thai or serrano chiles, deseeded and roughly chopped (keep the seeds if you like a hotter curry); 4 large cloves garlic, peeled and smashed; 2 tablespoons peeled and finely chopped fresh ginger; 1 tablespoon sugar; 2 teaspoons ground turmeric; 2 tablespoons olive oil; 4 Chinese or Japanese eggplant, quartered lengthwise and cut into thirds; 4 shallots, finely chopped; 1 can coconut milk; 1 cup vegetable broth, stock, or water; 2 tablespoons Thai fish sauce; Steamed rice, for serving

Servings: persons

2 stalks fresh lemongrass, trimmed and chopped
1/3 cup packed roughly chopped fresh cilantro, plus more for garnishing
2 red Thai or serrano chiles, deseeded and roughly chopped (keep the seeds if you like a hotter curry)
4 large cloves garlic, peeled and smashed
2 tablespoons peeled and finely chopped fresh ginger
1 tablespoon sugar
2 teaspoons ground turmeric
2 tablespoons olive oil
4 Chinese or Japanese eggplant, quartered lengthwise and cut into thirds
4 shallots, finely chopped
1 can coconut milk
1 cup vegetable broth, stock, or water
2 tablespoons Thai fish sauce
Steamed rice, for serving

1
In the bowl of a food processor, pulse the lemongrass, cilantro, chiles, garlic, ginger, sugar, and turmeric to a paste.
2
Set aside.
3
In a large, deep frying pan over medium-high heat, warm 1 tablespoon of the oil until very hot.
4
Add the eggplant and cook, turning once, until browned on 2 sides, 34 minutes.
5
Transfer to a plate and set aside.
6
In the same pan, add the remaining 1 tablespoon of oil, then add the paste and shallots.
7
Cook, stirring constantly, for about 5 minutes.
8
Add the coconut milk, stock or water, and fish sauce, and stir well.
9
Add the eggplant, and bring the liquid to a gentle boil.
10
Reduce the heat to low and simmer until the eggplant is tender but not mushy, about 15 minutes longer.
11
Transfer to a serving bowl, garnish with cilantro, and serve with rice.

352

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 stalks fresh lemongrass, trimmed and chopped, 1/3 cup packed roughly chopped fresh cilantro, plus more for garnishing, 2 red Thai or serrano chiles, deseeded and roughly chopped (keep the seeds if you like a hotter curry), 4 large cloves garlic, peeled and smashed, and more.

Yes, Eggplant Curry with Lemongrass and Coconut Milk Recipe falls under the Vegetarian 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.

Eggplant Curry with Lemongrass and Coconut Milk Recipe

How did you like this recipe?

Frequently Asked Questions