Added to your Basket

Rolled Aubergine Thai Red Curry by Norman Musa

INGREDIENTS:

  • 3 aubergines, about 250g/9oz each
  • 1 tbsp vegetable oil, plus 2 tbsp extra
  • 20 fresh Thai basil leaves
  • ½ tbsp palm sugar
  • 1 tsp fine sea salt
  • 1 tbsp light soy sauce
  • 2 tbsp frozen peas
  • 200ml/7fl oz/scant 1 cup coconut milk
  • salt and pepper
  • jasmine rice, to serve

FOR THE RED CURRY PASTE

  • 3 red chillies, deseeded
  • 1 banana shallot, peeled
  • 1 stalk of lemongrass, trimmed
  • 2.5cm/1in galangal
  • 3 garlic cloves, peeled
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 10 sprigs of fresh coriander, including stalks
  • 1 tbsp tamarind paste

METHOD:

  1. Blitz together the paste ingredients with 2 tablespoons of water using a handheld stick blender until fine and smooth. Set aside.
  2. Cut the stalks off the aubergines and cut lengthways into 1cm/½in slices. Brush the aubergine with oil on both sides and season with salt and pepper.
  3. Heat a griddle or frying pan over a medium-high heat. Add the aubergine and cook in batches for 1 minute on each side. If the pan is looking dry, add more oil.
  4. Remove from the pan, place on a chopping board, wait for 2–3 minutes to cool and then roll each slice from the wide end to the top and arrange in the centre of a large serving dish. Cover with aluminium foil to keep warm and set aside.
  5. Heat the remaining 2 tablespoons of oil in a medium saucepan over a medium-low heat.
  6. Fry the Thai basil for 1 minute until crispy.
  7. Remove from the pan with a slotted spoon and drain on kitchen paper to remove any excess oil.
  8. Using the oil left in the pan, increase the heat to medium, stir in the paste and cook for 3 minutes.
  9. Next, add the sugar, salt and soy sauce and continue to cook for 2 minutes. Add the peas, cook for a further minute and then stir in the coconut milk, together with 100ml/3½fl oz/scant ½ cup of water. 
  10. Bring to the boil and reduce the heat to low.
  11. Simmer for 3 minutes. Turn off the heat and gently pour the sauce over the aubergine in the bowl.
  12. Just before serving, garnish with the Thai basil and serve with jasmine rice.
Back to the blog title