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Green Aubergine Curry

8 oz Thick coconut milk
2 ea Tb vegetable oil
2 ea Cloves garlic, finely chopped
3 ea Tb green curry paste
2 ea Tb bottled fish sauce (nam pla)
1 ea Tb palm or brown sugar
12 oz Baby green aubergines (eggplant) or purple aubergine
4 ea Kaffir lime leaves, roughly torn into quarters
15 ea Holy or sweet basil leaves
2 ea Fresh red chillies, seeded and cut into strips, cut into bite-sized pieces


In a small saucepan over a low heat, gently heat the coconut milk. Do not allow to boil. Put the oil into a wok or frying pan over a moderate heat. Add the garlic and fry until golden-brown. Add the curry paste and stir-fry for a few seconds. Add the coconut milk, stirring, until it starts to bubble. Add the fish sauce and sugar and cook for 3-4 minutes. Stir in the aubergines and Kaffir lime leaves and cook for a further 8 minutes, until the aubergines are just tender. Add the basil leaves and chillies. Remove from the heat and serve immediately with boiled rice.


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