Aubergine Coconut Milk Thai Curry Recipe

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Aubergine Coconut Milk Thai Curry Recipe

(Reduced Fat Curry Recipe)

Ingredients:  Serves 4

1 large aubergine, cut into 2.5 cm (1 inch) cubes

2 small shallots, finely sliced

1 teaspoon coriander seed

2 smoked garlic cloves, crushed

2 teaspoons lemongrass, finely chopped

small piece fresh ginger, peeled and finely chopped

1 Thai red chili, sliced

300 ml ( pint) reduced-fat coconut milk

300 ml ( pint) vegetable stock

1 tablespoon cornflour

1 tablespoon virtually fat-free Normandy fromage frais

4 ripe tomatoes, cut into quarters

1 tablespoon chopped fresh coriander leaves



Preheat a large nonstick pan or wok.  Add the aubergine and shallots and dry-fry for 8-10 minutes until soft.  Crush the coriander seed on a chopping board with the broad side of a chopping knife and add to the pan along with the garlic.  Cook for 2-3 minutes, then add the lemongrass, ginger and chili, stirring well to combine the spices.  Add the coconut milk and vegetable stock and bring to the boil.  Reduce the heat and simmer gently for 5 minutes.  Slake the cornflour with a little cold milk and stir into the curry.  Continue stirring as the sauce thickens.  Just before serving, remove from the heat and stir in the fromage frais, tomato quarters and coriander leaves.  Serve with boiled noodles.


Note:  As with many Thai-style curries, the sauce should be slightly thickened just to add body.  Try to hunt out reduced-fat coconut milk, which has all the flavor of the real thing.


Nutrient Value Per Serving:

139 calories

8 g total fat


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