+

Eggplant Curry with Lemongrass and Coconut Milk

Sign up to save this recipe to your profile Sign Up Now ›
6 servings Easy
Total: Active:
6 Ratings 

Ingredients (14)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories326
  • Fat20.39g
  • Saturated fat14.15g
  • Trans fat0.0g
  • Carbs36.45g
  • Fiber12.67g
  • Sugar18.52g
  • Protein6.83g
  • Cholesterol0g
  • Sodium500.49mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Eggplant Curry with Lemongrass and Coconut Milk

In this Thai curry, seared Asian eggplant simmers in a sauce of shallots, coconut milk, fish sauce, and a quick curry paste with lemongrass.

Instructions

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

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...