eggplant lemongrass curry
Prepare a flavorful eggplant lemongrass curry using fresh vegetables, coconut milk, and aromatic spices simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant | 2 | Count |
| Lemongrass | 2 | Stalk |
| Coconut Milk | 400 | Milliliters |
| Onion | 1 | Count |
| Garlic | 4 | Clove |
| Ginger | 1 | Inch |
| Red Chili | 2 | Count |
| Curry Powder | 2 | Tbsp |
| Vegetable Oil | 3 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Brown Sugar | 1 | Tbsp |
| Basil Leaves | 1 | Bunch |
| Lime | 1 | Count |
| Salt | 1 | Tsp |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Stir in the chopped lemongrass and sliced red chili. Cook for another 2 minutes.
- Add curry powder and cook for 1 minute until fragrant.
- Add the cubed eggplant and stir to coat with the spices.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well.
- Bring the mixture to a simmer and cook for 20-25 minutes, or until the eggplant is tender.
- Stir in the lime juice and adjust seasoning with salt.
- Garnish with fresh basil leaves before serving.
Kitchen equipment
GraterLarge Pot