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If you have a few friends that enjoy a little heat in their food, invite them over for a small dinner party and prepare this Tomato Eggplant Curry with Chile & Lime. There is a double dose of serrano chile pepper that adds a subtle, yet very present heat in the dish, one underlined by kaffir lime leaves, lime juice, and coconut milk, and jammy tomato paste.
Emma of My Darling Thyme shares a couple of helpful tips for making the curry special: Throw a dash of salt on the sliced eggplant to remove some bitterness and they are ready to be stewed in the tomato rich curry. Peel the skins from the tomatoes to get super-smooth curry sauce. Serve it right from the pot onto warm heaps of steamed rice.
- 500g small long Asian eggplants, sliced into 1 1/2-cm (a little more than 1/2-inch) rounds
- 1 tablespoon grapeseed oil
- 4 spring onions (scallions)
- 1 clove garlic
- 2 tablespoons finely grated ginger
- 1 serrano chile
- 5 small tomatoes, peeled and finely chopped (see note)
- 2 tablespoons coconut or dark palm sugar
- 2 tablespoons tomato paste
- 1/2 teaspoon fine sea salt
- 2 tablespoons grapeseed oil
- 1 medium red onion, finely sliced
- 1 400-milliliter can coconut milk
- 1 serrano chile, thinly sliced
- 1/2 cup roughly chopped coriander (cilantro)
- 4 kaffir lime leaves, stem removed, finely shredded
- 1 tablespoon gluten-free soy sauce
- Juice and finely grated zest of 1 lime
- Sea salt and freshly ground black pepper
- Steamed jasmine rice and fresh herbs, to serve
How do you make a curry stand above the rest? Share your tips in the comments.