How to Make Cambodian Aubergine Curry Asian Cooking Recipe Cuisine

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Cambodia Aubergine Curry


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4-6 Servings:

 1 tbsp vegetable oil

 4 garlic cloves, crushed

 2 shallots, sliced

 3 tbsp fish sauce

 1 tbsp shrimp paste

 1 tbsp palm sugar

 2.5 cups coconut milk

 1 cup chicken stock

 4 aubergines, trimmed and cut into bitesize pieces

 6 kaffir lime leaves

 1 bunch fresh basil, stalks removed

 salt and ground black pepper

 Directions:

 Heat the oil a wok or heavy pan. Stir in the garlic, shallots and whole chilies and stir fry until they begin to colour. Stir in the fish sauce, shrimp paste and palm sugar and stir fry until the mixture begins to darken.

 Stir in the coconut milk and stock and add the aubergines and lime leaves.
Partially cover the pan and simmer over a gentle heat for about 25 minutes until the aubergines are tender. Stir in the basil and check the seasoning. Serve with rice and lime wedges.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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