Eggplant Curry with Lemongrass and Coconut Milk

• large red chilies↗3

  seedless and stemless, chopped

• garlic cloves↗6

  coarsely chopped

• fresh ginger↗один шматок

  peeled and chopped

• lemongrass↗2

  stems, trimmed and chopped

• ground turmeric2 ст. л. tbsp
• chili powder↗1 ч. л. tsp
• eggplants↗2-3

  (about 600 g), quartered lengthwise then halved

• olive oil↗1 ст. л. tbsp
• sugar↗1 ст. л. tbsp
• shallots↗6

  finely sliced

• Thai fish sauce↗1 ст. л. tbsp

  (nam pla)

• coconut milk (canned)400ml ml
• vegetable broth↗400ml ml

  or water

• cilantro↗невеликий пучок

  coarsely chopped, for serving

Step-by-step instructions

1. 1

   In a blender, briefly pulse the chilies, garlic, ginger and lemongrass into a coarse paste; set aside. Mix the turmeric and chili powder and coat the eggplant wedges with this mixture.

2. 2

   Heat olive oil in a skillet, sauté the eggplant until golden, remove and set aside. In the same skillet, sauté the prepared paste with sugar and shallots for a few minutes, then return the eggplant. Add the Thai fish sauce, coconut milk and vegetable broth (or water), stir well and bring to a boil. Reduce heat and simmer until the eggplant is tender but not falling apart, about 15 minutes. Season to taste, sprinkle with cilantro and serve hot with steamed rice or bread to soak up the sauce.