Caramelised Brown Sugar and Scotch Bonnet Curry
Sweet, spicy, and packed with flavour, this Caramelised Brown Sugar and Scotch Bonnet Curry is a bold twist on a classic favourite. The rich sweetness of brown sugar balances the fiery heat of scotch bonnets, creating a curry that’s both comforting and exciting. Perfect with rice or flatbreads, it’s a dish that will wake up your taste buds and leave everyone asking for seconds.
Ingredients
- 3 tbsp veg oil
- 1 tbsp Brown Sugar
- 1 large onion, sliced
- 1 tin coconut milk
- 2 tsp Thyme
- 2 tsp Ground All Spice
- 1/2 tsp Cinnamon
- 1 tsp fine sea salt
- 400g Mince beef or alternative mince
- 1 large aubergine, cut into chunks
- 3 tbsp Soy Sauce
- 1 lime
- 2 tbsp apple cider vinegar
- Spring onions to serve
Paste
- 30g Ginger
- 1 -2 Scotch Bonnet Chillies (1 for mild and 2 for spicy)
- One bunch of Spring Onion
- 1 stick of lemongrass
- ½ bulb Garlic
Step 1
Blend ingredients for the paste
Step 2
Start by heating the brown sugar in the pan.
Step 3
Stir in the sliced onion and cook for about 5 minutes until it softens. Then add in the paste.
Step 4
Spoon in the thick coconut cream from the top of the can along with the dried spices, then cook for about 10 minutes until the oil begins to separate.
Step 5
Add the mince to the pan and break it up while cooking.
Step 6
Pour in the remaining coconut milk (the liquid portion) and add the aubergine.
Step 7
Cover the pan and let it simmer for 20 minutes, or until the aubergine is very tender.
Step 8
Season with soy sauce, apple cider vinegar, and a squeeze of lime. Serve alongside rice and garnish with spring onions.