When it comes to celery, people tend to be divided: some relish its crunch, while others only encounter it as the standard crudité, dipped in hummus. While fresh celery has its charms with its peppery, grassy notes, I find it truly shines once cooked—especially when paired with aromatic ingredients, like garlic and soy. Today’s post features a stir-fried celery recipe inspired by the banquet tables of Malaysia, but before that, let’s turn our attention to a silky, aromatic curry made with tender baby aubergines and a luscious coconut base. This curry, perfect for solo dining, is wonderfully complemented by jasmine rice and a flutter of fresh herbs. Small, purple baby aubergines not only look exquisite, they also absorb the curry’s golden richness beautifully, all while holding their shape.
Yellow curry with baby aubergine (pictured top)
This recipe suits a leisurely day in the kitchen—it’s not fast food, but that’s precisely the point. Taking the time to craft your own aromatic curry paste pays off when you sit down to a spoonful of decadent, fragrant, golden curry. Infuse your cooking with as much patience and care as you can spare; your tastebuds will thank you!
Prep 20 min
Cook 40 min
Serves 1
200ml coconut milk
1 tbsp coconut oil
3 baby aubergines, cut into 4cm pieces
4–5 curry leaves
¼ tsp ground turmeric
½ tbsp fish sauce
Juice of ¼ lime, or to taste
½ tsp palm sugar, (or brown sugar)
1 pinch salt
¼ tsp MSG (optional)
For the paste:
1 small shallot, peeled and chopped
1 small thumb ginger, peeled and chopped (about 1 tsp)
1 small thumb galangal, chopped (about 1 tsp)
½ stalk lemongrass, tender center, sliced
1 garlic clove, peeled and chopped
1 dried red chilli, soaked in hot water 10 mins, drained and chopped
1 small fresh red chilli, chopped
¼ tsp belacan (shrimp paste), dry toasted until crumbly
To serve:
Steamed jasmine rice
Dill sprigs
Crispy garlic (optional)
Combine all paste ingredients in a blender, blitzing into a coarse paste. Add a splash of water if needed to help blend.
Pour the coconut milk into a small pan. Heat gently over low-medium until it thickens and begins to split, releasing its oils and intensifying its sweetness. Meanwhile, heat coconut oil in another pan and, in batches, fry the aubergine chunks until soft and golden. Place them on kitchen paper to drain.
Using the same pan, heat a little oil and add the curry leaves, frying until they start to pop. Tip in the prepared curry paste and fry on a medium heat, stirring often, for five to seven minutes until fragrant and glossy, with the oil starting to separate—a signal the flavours are truly developing. Scatter in the turmeric and cook for another 30 seconds.
Now pour in the reduced coconut milk, seasoning with fish sauce, lime juice, palm sugar, salt, and if you like, a pinch of MSG. Taste and adjust the balance of salty, sweet, and sour until it’s to your liking. Add the aubergines back into the sauce and let them simmer a few minutes longer to soak up all the rich, coconutty spice. Spoon curry over steamed jasmine rice and finish with dill and crispy garlic.
Chinese-style spicy garlic celery
Julie Lin’s Chinese-style spicy garlic celery.
Once you master the basics, this dish can be tailored to your preference—try tossing in fried ginger for a more aromatic variation or adjust the sauce to your tastes. It’s an intensely flavorful, quick-cooking stir-fry that brings satisfying crunch and bright green color to your plate—my go-to for something fresh and full of punch.
Prep 10 min
Cook 15 min
Serves 1
2 tbsp Shaoxing rice wine
3 tbsp light soy sauce
1 tsp white sugar
2 tbsp vegetable oil
1 bunch celery, sliced on the diagonal
5 garlic cloves, finely chopped
1 tsp cornflour, mixed with 3 tbsp water (paste)
Salt and white pepper
1 tsp Malaysian crispy prawn chilli (or crispy chilli oil)
Whisk the rice wine, soy sauce, and sugar together in a small bowl and set aside.
Heat the vegetable oil in a wok until shimmering. Toss in the celery, stir-frying briskly for about a minute until the pieces turn vibrant and slightly translucent. Add the chopped garlic and continue to stir-fry for another two to three minutes until fragrant.
Pour in the rice wine and soy mixture, followed by the cornflour paste. Continue to stir-fry until the sauce thickens and evenly coats the celery. Taste and season with salt and white pepper as desired.
Finish by stirring through the crispy prawn chilli (or crispy chilli oil) for extra depth and heat. Serve immediately while still sizzling.
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This recipe for Chinese-style spicy garlic celery comes from “Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen” by Julie Lin, published by Ebury for £28. To purchase for £25.20, visit guardianbookshop.com
