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Aubergine is cooked across Asia in different forms and methods. It is such a vegetable that takes on spices really well and works with cream and coconut as well. This recipe is unique to Cambodia.
2 tbsp. vegetable or rape seed oil
4 cloves garlic, minced
2 shallots, thinly sliced
2 dried red chilies
3 tbsp. kroeung paste
1 tbsp. shrimp paste, tuk prahoc
1 tbsp. palm sugar
500 ml coconut milk
300 ml vegetable or chicken stock
4-5 aubergine, cut into small pieces
6 kaffir lime leaves
1 bunch of fresh basil leaves
salt and ground pepper
2 lime, cut into half
1 small red onion, peeled and sliced into rings
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