Aubergine Amok

• For the paste
• 36 grams garlic peeled, roughly chopped
• 40 grams shallots, peeled, roughly chopped
• 36 grams lemongrass, the ends & rough outer layers removed and the stalks finely chopped
• 36 grams fresh galangal, peeled & chopped (if you can't find this, use ginger as an alternative)
• 2 teaspoons of turmeric powder or 20g fresh peeled turmeric
• 4 Kaffir leaves, deveined & sliced
• 2 teaspoons coconut sugar
• 2 teaspoons salt
• 2 red chillies, roughly chopped
• juice from 2 lime
• Ingredients for curry:
• 4 tablespoons coconut oil, melted
• 1 onion, finely sliced
• 1 aubergine, about 250g cut into 1 inch pieces
• 1 portion curry paste
• 400 grams coconut milk
• 4 fresh kaffir lime leaves, deveined & finely sliced
• palm sugar or coconut sugar, to taste
• salt to taste

1. If you're feeling brave, use a pestle and mortar to pound the ingredients until you have a smooth paste, otherwise you can also use a blender. You'll need a little liquid for the blender so I recommend using the melted coconut oil to help get the process going. A vitamix or equivalent is amazing for this.
2. Heat half of the oil (or what is left from blending the paste), in a large deep pan. Add your onions and cook for a few minutes, add the aubergine, cook with a pinch of salt for about 10 minutes until softened. Remove these from the pan, add the rest of the oil and the paste. Cook for about 7 minutes, stirring to ensure it doesn't catch and burn on the pan. Add the coconut milk and vegetables back to the pan, cook with the lid on for 25-30 minutes until the aubergine is tender, add your kaffir lime leaves, taste for seasoning. You may not need extra sugar or salt so add a little at a time if it's necessary. The sugar should balance the curry but not make it sweet.
3. Serve with sliced fresh birds eye chilies, lime wedges, steamed rice and greens.

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Taken from food52.com/recipes/74808-aubergine-amok (may not work)