- Serves 4
- 2 aubergines
- 6tbsp vegetable oil
- Handful Thai basil leaves
- 3 lime leaves
- 20g caster sugar
- 220ml coconut milk
- 80g fine green beans, trimmed and halved
- 2 salad onions, cut into 3cm pieces
- 50ml soy sauce
- 80ml coconut cream
- For the curry paste
- 2tsp coriander seeds, toasted
- Small pinch of cumin seeds, toasted
- 4 lemongrass stalks, peeled and cut into 0.2cm slices
- 5 garlic cloves, roughly chopped
- 1 red chilli, chopped
- ½ shallot, roughly chopped
- 18g galangal paste (or fresh and finely chopped)
- ¼ tsp ground white pepper
- 2tsp coarse sea salt
- 2tsp dried chilli flakes
- For the garnish
- ½ large red chilli, thinly sliced diagonally
- Small handful Thai basil leaves
Preheat the oven to 180˚C, gas mark 4. Start with the paste. Grind the coriander and cumin seeds to a fine powder in a spice grinder or pestle and mortar.
Transfer to a blender with the remaining paste ingredients and blitz until smooth. You may need to add 3-4 tbsp water and scrape down the sides occasionally.
Prepare the aubergines. Cut each one lengthways into 10-12 wedges and make deep incisions in the flesh of each wedge at 1-2cm intervals.
Put on a baking tray and drizzle with 3 tbsp oil.
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Roast for 25-30 minutes, until soft but still holding their shape. Don’t worry if the edges burn slightly.
Put the remaining 3 tbsp oil in a pan set over a low heat. Add the paste, basil, lime leaves and sugar; fry for 2- 3 minutes.
Increase the heat to high; stir in the coconut milk, beans, salad onions and soy.
Turn the heat down to low, add the coconut cream and simmer until cooked, about 3-5 minutes.
Put the roasted aubergine in a serving dish and pour over the curry sauce. Garnish with the red chilli and basil leaves just before serving.
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