Aubergine Jungle Curry
Aubergine Jungle Curry
Try this quick and easy Thai curry recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 25 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 3 tablespoons vegetable oil
  • 3 Garlic cloves grated
  • 30 grams grated Galangal
  • 3 birds eye Chillies
  • 1 teaspoon of Tamarind paste (or shrimp paste)
  • 10 Thai shallots roughly chopped
  • 4 green Aubergines quartered
  • 100 grams pea Aubergines
  • 2 large purple Aubergines
  • 200 grams Sweet Potato peeled and diced into 1cm cubes
  • 4 Krachai finger – thinly sliced
  • 10 Lime leaves
  • 1 tablespoon of grated Palm sugar
  • 2 fresh stems green Peppercorns
  • 25 stems of Morning Glory
  • 2 tablespoons of Fish sauce
  • 12 whole Cherry Tomatoes
  • 500 millilitres of strong vegetable stock
  • Handful Coriander and sweet Basil
  • Sticky rice to serve
  1. Pound the garlic, galangal, chillies, and the shrimp paste into a paste
  2. Heat a large wok add the oil and sauté the shallots until soft
  3. Add the aubergines and sweet potatoes and add the above paste and krachai, lime leaves, palm sugar, green peppercorns and fish sauce
  4. Add the stock and bring to the boil then reduce the heat for 12-15 minutes until the aubergines and potato are tender
  5. After 10 minutes add the cherry tomatoes
  6. Once the sweet potatoes are tender add the morning glory and cook for 2-3 minutes more just enough to wilt slightly
  7. Serve with sticky rice and top with the chopped herbs

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