Ingredients
- 2 aubergines, diced
- Salt
- 1 tbsp coconut oil
- 2tsp smoked garlic paste
- 1 leek, finely sliced
- 1/2 celeriac, peeled and diced
- 300ml beef stock
- 1tbsp fish sauce
- 1/2 red chilli, deseeded and finely chopped
- 160ml Thai coconut milk (preferably organic)
- 1tsp stevia
- 2tbsp finely chopped fresh coriander, to serve
Instructions
- Sprinkle the aubergine pieces with salt and leave them to sit in a colander for 15 minutes. Then rinse them under cold water and pat dry.
- Meanwhile, heat the coconut oil in a large pan over a medium heat. Add the green curry paste and smoked garlic paste and fry for 1 minute, stirring all the time. Add the leek and celeriac and fry for 3-5 minutes. Add the aubergine, stock, fish sauce and chilli and stir well. Cover and simmer for about 5 minutes.
- Stir in the coconut milk and stevia. Cover and simmer for 25 minutes, stirring occassionally. Divide the curry between warmed serving bowls and garnish with coriander.
