Aubergine Curry with Basil and Tamarind

• coconut or groundnut oil
• 4 medium aubergines, quartered lengthways
• 4 banana shallots, peeled and thinly sliced
• a 5cm thumb-sized piece of ginger, peeled and finely chopped
• 3 cloves of garlic, peeled and finely chopped
• 1 stick of lemongrass, halved and bashed
• 2 lime leaves
• 1 red chilli, thinly sliced
• 1 teaspoon ground coriander
• 300g vine tomatoes, roughly chopped or 1x400g tin chopped tomatoes
• 2 tablespoons tamarind paste
• 1x400ml coconut milk
• sticky jasmine rice
• small bunch Thai basil, leaves picked
• 1 red chilli, thinly sliced

Instructions

1. 1

   Put a large pot over a medium heat, add a little oil, then fry the aubergines in batches for 3-4 minutes until golden. Set aside.

2. 2

   Back in the same pot, add a little more oil, if needed, followed by the shallots and ginger. Cook over a medium heat for around 10 minutes, until the shallots are soft and sweet.

3. 3

   Add the garlic, lemongrass, lime leaves, chilli and ground coriander, and cook for a further 5 minutes.

4. 4

   Next, add the chopped tomatoes, fried aubergine, tamarind and coconut milk, then simmer for 25-30 minutes, until the aubergines have almost collapsed and the sauce is thick, adding a little more water or stock if needed.

5. 5

   Serve immediately with sticky rice, lots of Thai basil and fresh chilli.