Food - recipe details

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Aubergine curry with coconut milk

from The Food and Cooking of Cambodia

by Ghillie Başan

page 66

For strict vegetarians, leave out the shrimp paste and use vegetable stock.

category:

cuisine:
CAMBODIAN

vegetarian:

subrecipe:

prep. time: mins

cooking time: mins

serves:


1	tbsp	groundnut oil
4	cloves	garlic	crushed
2		shallots (Asian)	sliced
1		large hot red chilli (dried)
3	tbsps	Kroeung
1	tbsp	shrimp paste
1	tbsp	palm sugar
600	ml	coconut milk
250	ml	chicken stock
2		aubergine (oriental)	trimmed and cut into bite-sized pieces
6		kaffir lime leaves
1	handful	Thai basil	stalks removed
		black pepper (ground)
		salt

Heat the oil in a wok or heavy pan. Stir in the garlic, shallots and chilli(es) and stir-fry until they begin to colour. Stir in the kroeung, shrimp paste and palm sugar and stir-fry until the mixture begins to darken.
Stir in the coconut milk and stock and then add the aubergines and lime leaves.
Partially cover the pan and simmer for about 25 mins until the aubergines are tender. Stir in the basil and check the seasoning.

Serve with jasmine rice and lime wedges.

date	guests	comments
29/02/2012	DEC	good flavour but timing issues meant that the aubergine was very overcooked

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