Aubergine Amok

20 ingredients
3 steps

Ingredients

  • For the paste
  • 36 grams garlic peeled, roughly chopped
  • 40 grams shallots, peeled, roughly chopped
  • 36 grams lemongrass, the ends & rough outer layers removed and the stalks finely chopped
  • 36 grams fresh galangal, peeled & chopped (if you can't find this, use ginger as an alternative)
  • 2 teaspoons of turmeric powder or 20g fresh peeled turmeric
  • 4 Kaffir leaves, deveined & sliced
  • 2 teaspoons coconut sugar
  • 2 teaspoons salt
  • 2 red chillies, roughly chopped
  • juice from 2 lime
  • Ingredients for curry:
  • 4 tablespoons coconut oil, melted
  • 1 onion, finely sliced
  • 1 aubergine, about 250g cut into 1 inch pieces
  • 1 portion curry paste
  • 400 grams coconut milk
  • 4 fresh kaffir lime leaves, deveined & finely sliced
  • palm sugar or coconut sugar, to taste
  • salt to taste

Directions

  1. 1
    If you're feeling brave, use a pestle and mortar to pound the ingredients until you have a smooth paste, otherwise you can also use a blender. You'll need a little liquid for the blender so I recommend using the melted coconut oil to help get the process going. A vitamix or equivalent is amazing for this.
  2. 2
    Heat half of the oil (or what is left from blending the paste), in a large deep pan. Add your onions and cook for a few minutes, add the aubergine, cook with a pinch of salt for about 10 minutes until softened. Remove these from the pan, add the rest of the oil and the paste. Cook for about 7 minutes, stirring to ensure it doesn't catch and burn on the pan. Add the coconut milk and vegetables back to the pan, cook with the lid on for 25-30 minutes until the aubergine is tender, add your kaffir lime leaves, taste for seasoning. You may not need extra sugar or salt so add a little at a time if it's necessary. The sugar should balance the curry but not make it sweet.
  3. 3
    Serve with sliced fresh birds eye chilies, lime wedges, steamed rice and greens.

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