Stir your senses with Michelin-starred chef Atul Kochhar’s mouthwatering curry recipes

Cruise International
Aubergine Bean Curry

Cambodian Aubergine and Beans curry
Serves 4

Ingredients

2 tbsp vegetable oil

4 cloves of garlic, minced

2 shallots, sliced

2 dried red chillies

3 tbsp kroeung paste

1 tbsp shrimp paste, tuk prahok

1 tbsp palm sugar

500ml coconut milk

300ml vegetable or chicken stock

4-5 aubergines

6 kaffir lime leaves

fresh basil leaves

salt and pepper

2 limes, cut in half

1 small red onion

For the marinade

In the top of a double boiler, combine all of the marinade ingredients and place over simmering water in the lower pan (or use a heatproof bowl over a saucepan). As the mixture heats, whisk until the sugar and miso melt and the mixture is smooth. Do not allow the mixture to boil. Remove from the heat and let cool completely.

Method

Pre-heat oil in a wok or pan and sauté garlic, shallots, red chillies for 2-3 minutes or until lightly coloured. Stir in kroeung, shrimp paste and palm sugar. Cook for 2-3 minutes or until mixture darkens. Add aubergines and lime leaves followed by coconut milk and stock.

Simmer gently for 20 minutes or until aubergine is cooked. Stir in the basil leaves and correct the seasoning and serve with jasmine rice and lime wedges and sliced onion rings.