Aubergine and raisin curry

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the curry

  • large handful raisins
  • 2 tbsp vegetable oil
  • 6–8 baby carrots, trimmed
  • 2 aubergines, cut into sticks
  • 1 x 400ml tin coconut milk
  • ½ Chinese cabbage, cut into chunks
  • 6 tbsp oyster sauce
  • 6 tbsp soy sauce
  • 400g/14oz green beans, chopped
  • 3 bok choy, split into quarters
  • 6 spears Chinese broccoli
  • handful bean sprouts
  • 1 bunch Thai basil
  • 4 spring onions, sliced

For the paste

  • 2 tbsp vegetable oil
  • 6 large red chillies
  • 1 tbsp chopped fresh ginger
  • 6 small round shallots
  • 10 garlic cloves, peeled and left whole
  • 50g/1¾oz blanched almonds
  • ½ tsp ground turmeric
  • 2 tsp shrimp paste
  • 2 lemongrass sticks, smashed
  • 6 lime leaves

For the tamarind and raisin chutney

  • 2 tbsp vegetable oil
  • 1 onion, sliced or diced
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 150g/5½oz soaked and plump raisins
  • 1–2 tbsp tamarind paste
  • salt, to taste

To serve

  • 2 nests medium dried egg noodles
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