Thai Coconut-scented Aubergines with Nam Pia

Name: Thai Coconut-scented Aubergines with Nam Pia
Cuisine: Thai
Ingredients: 1 tablespoon Asian chilli sauce; 2 tablespoons nam pia (Thai fish sauce); 400 ml (14 oz) can of unsweetened coconut milk; Juice of 1 lime; A pinch of sugar; 4 spring onions, finely shredded; Salt; 125 ml (4 fl oz) vegetable oil; 2 garlic cloves, crushed; 450 g (1 lb) Japanese aubergines, sliced into rounds 1cm (½in) thick; 1½ teaspoons rice wine vinegar; ½ teaspoon grated fresh ginger

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

125 ml (4 fl oz) vegetable oil
450 g (1

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Heat the oil in a large frying pan or wok until very hot, then add the aubergines and stir-fry until tender – about 5-6 minutes. Drain the oil from the aubergines and place on kitchen paper to mop up any excess.

Heat 2 tablespoons of the drained oil in a saucepan, add the garlic, ginger and