Posted: Sat May 23, 09 8:50 am Post subject: Aubergine and mushroom curry
Ingredients
Curry Paste
veg oil or groundnut oil
4 shallots or one mediuum onion
2 red chillis
3 lemon grass stalks (optional)
3 or 4 cloves of garlic
Table spoon of nuoc nam or thai fish sauce
The rest...
1lb of mushrooms halved or quartered depending on how big.
1 aubergine cut into inch chunks or 4 baby aubergines quartered.
Tin of tomatoes
350ml veg stock
200ml coconut milk
handfull of fresh coriander
Recipe
Take all the paste ingredient and chop very finely or blitz in a food processor. Gently fry the paste in the oil for a few mins.
Add the mushrooms and allow them to soften and sweat down. Add more oil if needed.
Add the aubergine, tomatoes and veg stock and allow to simmer for 10 to 15 mins.
Add the coconut milk and simmer for another 5 to 10 mins.
Add the chopped coriander, remove from heat and serve with basmati
Comments
You need a large pan and can vary the quantities of the main ingredients to match whatever you've got. The fish sauce cab be replaced with shrimp paste if you prefer
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