Eggplant, Shallot and Yellow Coconut Curry
Here's a spicy, sweet and coconutty curry that's quick to make thanks to a few handy shortcuts.
Olivia GalletlyFood writer and photographer
- prepare
- cook
- 4 servings
- Easy
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Caption:A store-bought curry paste is a clever shortcut to a delicious dinner.Photo credit:Olivia Galletly
Store-bought Thai curry pastes are a great way to get a flavourful curry on the table in a short amount of time. This version is sweet, spicy and coconut-forward with both coconut milk and desiccated coconut to thicken. Throw a few frozen roti in the toaster to mop up any extra curry sauce.
Ingredients
- 2 eggplants
- 2 Tbsp neutral-flavoured oil (canola or rice bran)
- 7-8 shallots, peeled
- 2 garlic cloves, finely grated
- 1 Tbsp finely grated fresh ginger
- 1 medium red chilli, sliced, optional
- 2 Tbsp yellow curry paste
- 2 Tbsp finely chopped coriander stalks
- 400ml coconut milk
- 100ml water
- ½ cup desiccated coconut
- 2 Tbsp lime juice
- 1 Tbsp brown sugar
- 1 tsp fish sauce
- table salt, to taste
- For the spinach and garlic rice: 2 tsp butter or neutral oil
- For the spinach and garlic rice: 2 cloves garlic, finely grated
- For the spinach and garlic rice: 1 ½ cups jasmine rice
- For the spinach and garlic rice: 2 cups water
- For the spinach and garlic rice: 1 tsp table salt
- For the spinach and garlic rice: 3 cups roughly chopped fresh spinach
- To serve: lime wedges and fresh coriander leaves
Instructions
- Heat the oven to 200ºC regular bake.
- Trim and cut the eggplant into 3-4cm chunks and place on an oven tray. Drizzle with 1 Tbsp of oil and season with a little salt. Toss then roast for 20 minutes or until the eggplant pieces are becoming golden.
- While the eggplant is roasting, heat a large Dutch oven or stovetop casserole dish over a low-medium heat. Cut any large shallots in half lengthways and add to the pan along with the garlic, ginger and chilli. Fry for 6 minutes, stirring regularly.
- Add the curry paste and chopped coriander stalks and fry for a further 3 minutes. If it’s beginning to stick to the pan, you can add a little water to loosen the paste.
- Add the coconut milk and water and simmer for 10 minutes.
- Stir through the roasted eggplant and desiccated coconut, then season with lime juice, brown sugar, fish sauce and salt. Taste the curry and balance the flavours according to your preference.
- For the spinach and garlic rice, heat the butter in a medium sized pot over a low heat. Add the garlic and fry for 2 minutes, stirring regularly. Add the rice and stir through.
- Add the water and salt and increase to a medium-high heat. Bring to a rapid boil then reduce the heat so the water is slowly simmering and place the lid on top. Cook for 12-14 minutes until the liquid has evaporated, then remove from the heat. Quickly add the chopped spinach and stand, with the lid on, for 10 minutes. Use a fork to fluff the rice and stir through the spinach.
- Divide the rice and curry between four bowls. Serve with fresh coriander leaves and an extra lime wedge.
