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Thai Rendang Curry

gluten free
wheat free
1 spoon difficulty rating

45

Serves: 4

Thai Rendang Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. Many people have said this is the most delicious curry they've ever eaten! 

Ingredients: 

  • 3 large aubergine, cut into 6 slices (lengthways)
  • Sesame oil for frying
  • 5 shallots, finely diced
  • 2 cloves garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander 
  • ¼ tsp ground nutmeg
  • ½ tsp cinnamon
  • ½ tsp chilli powder
  • Pinch ground cloves
  • Pinch fennel seeds 
  • 1 stick lemongrass (bashed)
  • 1 tsp tamarind paste
  • 4 tbsp soya sauce
  • 2 tins coconut milk
  • 2 tbsp maple syrup (or other vegan syrup eg agave etc)
  • 1 tsp stock powder (eg Marigold, vegan)
  • Juice of 2 limes
  • Fresh coriander

 

Optional: serve with Jasmine rice, Thai crackers (Sainsbury's do a fish-free version... see below), Thai Basil, lime, unsweetened vegan yoghurt (eg Sojade), sweet chilli sauce and toasted cashews

 

Method: 

  1. Either fry the aubergine slices on each side until golden with a little oil and salt OR if you prefer pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4, lightly coat the slices in oil and a sprinkle of salt and roast them until golden (around 15 minutes on each side), turning once. Set aside. 
  2. Lightly fry the shallots with the fennel seeds in the sesame oil until soft and golden. 
  3. Add the crushed garlic and fry for a further minute. 
  4. Add all the spices, stir and fry for another minute. 
  5. Add the coconut milk, tamarind paste, lemongrass, soya sauce, stock powder, maple syrup. Bring to the boil and then simmer to reduce for around 30 minutes. 
  6. Adjust the flavour to your taste, adding more soya sauce, syrup or lime juice (if necessary). 
  7. Remove the lemongrass before serving and sprinkle over the fresh corriander.  
  8. Serve with rice and optional extras.

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