Curry for Change

Changing the lives of families
who suffer from hunger.

Aubergine Curry


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


  1. Heat oil in a wok or pan and sauté garlic, shallots, red chilies for 2-3 minutes or until lightly colored.  
  2. Stir in kroeung, shrimp paste and palm sugar – cook for 2-3 minutes or until mixture darkens.  
  3. Add aubergines and lime leaves followed by coconut milk and stock.
  4. Simmer gently for 20 minutes or until aubergine is cooked.  
  5. Stir in the basil leaves and correct the seasoning and serve with jasmine rice and lime wedges and onion rings.

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