Creamy coconut and brinjal curry

Ingredients 12
Servings 6


  • sunflower oil for frying
  • 1
    green chilli, seeded and chopped
  • 15
    stalk fresh or bottled lemon grass
  • small knob fresh ginger, chopped
  • 2
    bunches spring onions
  • 375
    aubergine chunks
  • 250
    peeled pumpkin chunks
  • 400
    coconut milk
  • 200
    vegetable or chicken stock
  • 15
    fish sauce
  • 200
    baby green beans, topped and tailed
  • fresh coriander (optional)


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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