1In the bowl of a food processor, pulse the lemongrass, cilantro, chiles, garlic, ginger, sugar, and turmeric to a paste. Set aside.
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.
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.
4Transfer to a serving bowl, garnish with cilantro, and serve with rice.
Creamy, dreamy and ready in seconds (literally), this lighter latte saves you money and time, and tastes absolutely divine.
Christmas Coconut Cake
This festive white cloud of a cake is perfect for Christmas and other special occasions. Three layers of coconut-milk-infused white cake are sandwiched with lightly sweet whipped cream filling, frosted with fluffy marshmallow, and covered with snowdrifts of coconut flakes. Get the recipe.