Lamb And Eggplant (aubergine) Curry

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 tablespoons thai green curry paste
• 400 ml coconut milk
• 400 ml vegetable stock
• 1 tablespoon caster sugar
• 2 shallots, slice
• 2 lemongrass, stems cut into 3cm lengths ( part only)
• 500 g eggplants
• 225 g sliced bamboo shoots, rinsed & drained
• 400 g lamb fillets, halved lengthways, thinly sliced into strips
• 1/2 teaspoon salt
• 1 tablespoon fish sauce (or to taste)
• 1 tablespoon lime juice, plus wedges to serve (or to taste)
• 1/4 cup coriander leaves
• 1/4 cup mint leaf

Recipe

• 1 heat the oil in a large deep frypan and fry the curry paste over medium-low heat for a few minutes, stirring until fragrant.
• 2 add the coconut milk, vegetable stock, sugar, eschalots, lemongrass and salt and simmer over low heat for 5 minutes.
• 3 thickly slice the eggplant and cut each slice into quarters.
• 4 add to the curry with the bamboo shoots, and simmer over low heat for 20 minutes or until tender.
• 5 add the lamb and simmer gently, stirring occasionally, for 5-8 minutes or until lamb is cooked.
• 6 stir in the fish sauce and lime juice, adjusting to taste.
• 7 serve the curry with steamed rice and lime wedges, scattered with the coriander and mint leaves.