Saturday, August 21, 2010

Aurbergine Curry with Lemongrass

''Got the recipe idea for this Thai style curry form BBC Good Food channel''

3 dried red chillies chopped
3 green chillies chopped
6 garlic cloves , roughly chopped
knob of fresh ginger , peeled and chopped
2 lemongrass stalks, trimmed and chopped
Tomato 1 cubed
2 tbsp ground turmeric
1 tsp chilli powder
2-3 aubergines (about 600g) quartered lengthways, then halved
1 tbsp olive oil
1 tbsp sugar
6 shallots , finely chopped
1 tbsp Soya sauce
400ml can coconut milk
400ml vegetable stock or water

Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste.
Set aside.
Mix the turmeric and chilli powder together and rub it with little salt all over the aubergine wedges.
Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. (Do not deep fry them)
Cook the paste,green chillies, sugar and shallots for a few minutes.  Add Tomatoes and try for till little tender. return the aubergines to the pan. Add the soya sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 10 mins. Season to taste. Serve hot with steamed rice or bread to mop up all the juices.

Per serving
268 kcalories, protein 5g, carbohydrate 17g, fat 20 g, saturated fat 14g, fibre 3g, sugar 10g, salt 1.39 g

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