Creamy coconut and brinjal curry

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

sunflower oil — for frying
1.00 green chilli — seeded and chopped
15.00 cm lemongrass — or bottled
fresh ginger — chopped
2.00 spring onions
375.00 ml aubergine — chopped
250.00 ml pumpkin — peeled,cut into chunks
400.00 ml coconut milk
200.00 ml stock — vegetable or chicken
15.00 ml fish sauce
200.00 g green beans — baby, topped and tailed
fresh coriander
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Method:

Heat oil and sauté chilli for 2 minutes. Add lemon grass, ginger and spring onions, cut into 2 cm long strips. Toss to coat.
Add brinjals and pumpkin and sauté until starting to turn pale gold. Increase heat and add stock (use 2 cubes), coconut milk and fish sauce. Bring to boil, then reduce heat and simmer until vegetables are just tender.
Increase heat, add beans and cook for 4 to 6 minutes, depending on thickness of beans (they should remain bright green and crisp).
Garnish with coriander and serve with fragrant jasmin rice.



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