Whizz all the curry paste ingredients together in a food processor until you have a rough paste (add water to help).
Heat the vegetable oil in a large pan or wok and cook the aubergine chunks until golden. Scoop out.
In the same pan, fry the paste in a little of the coconut milk until fragrant. Add the rest of the coconut milk and turmeric and bring to a simmer. Add the aubergines back to the pan and simmer until it's tender but holding its shape, around 10 minutes. Scatter with coriander leaves and serve with basmati rice.
3 tbsp vegetable oil
1-2 aubergines, cut in quarters lengthways then halved
400 ml coconut milk
1 tsp turmeric
Large bunch coriander, chopped
For the curry paste:
1 onion, roughly chopped
2 garlic cloves
Thumb sized piece of ginger, chopped
1 stalk lemon grass, woody outer leaves removed and chopped (optional)
4 green chillies, de-seeded and chopped
Coriander stalks, chopped
1 tsp ground coriander
1 tsp ground cumin