Serves 1
Directions
- 1Put garlic, onions, coriander stems, coriander, cumin powder, turmeric powder, soaked red chillies, salt, and ginger into a blender.
- 2Add a little bit of water and blend until it's completely smooth.
- 3Heat oil in a pan.
- 4Add the blended curry paste to the hot oil and sauté.
- 5Bruise lemongrass with a rolling pin and add it to the paste in the pan.
- 6Sauté the paste with lemongrass until fragrant.
- 7Pour in coconut milk and stir.
- 8Add salt, sugar, and a stock cube.
- 9Add water and stir.
- 10Add eggplant, mushroom, and red capsicum.
- 11Simmer until the vegetables are a little soft.
- 12Finish with fresh basil.
- 13Serve hot with sticky rice.
Ingredients
- garlic
- onions
- coriander stems
- coriander
- cumin powder
- turmeric powder
- soaked red chillies
- salt
- ginger
- water
- oil
- lemongrass
- coconut milk
- sugar
- stock cube
- eggplant
- mushroom
- red capsicum
- fresh basil
- sticky rice
Equipment
blenderfrying panwooden spoonrolling pinladleplatebowl
Tips
- Use non-spicy chillies like Kashmiri so you can add a lot without setting your mouths on fire.
- Do not blend lemongrass into the paste; instead, bruise it with a rolling pin and let it infuse while the curry simmers to avoid a grassy curry.
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