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Thai Aubergines Scented With Coconut

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“The best aubergines for this are the baby sized Japanese ones but regular also works ok. Although aubergines do not need to be salted to take away their bitternes nowadays the salting in this recipe reduces the amount of oil they absorb. For non veggies the soy in this can be replaced with nam pla.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. lay the aubergines in a steamer basket or colander and sprinkle with the salt. Place a weight on top such as a plate with a can on and leave for 15 minutes.
  2. Remove from colander and rinse salt off, pat dry well.
  3. heat oil until very hot and stir fry aubergines for 4 - 5 minutes.
  4. Drain oil and wrap in kitchen towel to mop up excess.
  5. Heat 2 tbsp of the drained oil in a saucepan and add the garlic, ginger and vinegar, stir and add the chilli sauce, soy and coconut milk.
  6. Bring to boil and add aubergines, simmer for 10 minutes Stir in lime juice, sugar and more salt if desired.
  7. Serve with rice and topped with spring onions.

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