• 2 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• 2 shallots, thinly sliced
• 2 dried red chillies
• 3 tbsp kroeung
• 1 tbsp tuk prahoc (shrimp paste)
• 1 tbsp palm sugar
• 2-3 aubergines about 400g cut into 2.5cm cubes
• 6 kaffir lime leaves
• 500 ml coconut milk
• 300 ml vegetable stock
• A bunch of Thai basil leaves
• Salt and pepper
• 2 limes, cut in half
• 1 small red onion, sliced into rings
Heat the oil in a wok or pan and sauté the garlic, shallots and red chillies for two to three minutes or until lightly coloured.
Stir in the kroeung, shrimp paste, and palm sugar. Cook for a further two to three minutes or until the mixture darkens.
Add the aubergines and lime leaves followed by the coconut milk and stock.
Bring to a boil, then simmer gently for 20 minutes or until the aubergines are cooked.
Stir in the basil leaves and correct the seasoning. Serve with the lime wedges and onion rings.
ABOUT THE AUTHOR
Chef Patron Atul Kochhar, of Benares restaurant in London, rose to fame as one the first Indian chefs to win a coveted Michelin star. With a focus on combining his heritage and love of British ingredients, Kochhar’s innovative modern Indian cuisine successfully redefined the perception of Indian cooking in Britain.