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Sunday, July 21, 2013

Eggplant Coconut Curry

I modified this recipe slightly from this fabulous creation on

  • Safflower oil (or any high heat oil)
  • 2 Japanese/Ichiban eggplant, cut into bite-sized pieces
  • 1 red bell pepper, seeded, chopped
  • 1 medium onion, chopped
  • 1 package of baby bella mushrooms, sliced
  • 1.5 cups of frozen peas
  • 2 1/2 tablespoons green curry paste (we used Maesri - pictured below)
  • 1 can coconut milk
  • 1 lemongrass stalk, cut into three pieces and bruised
  • 1 tablespoon fish sauce (NOT VEGETARIAN - omit if you are not eating fish.
  • 1 tablespoon brown sugar
  • 1/4 cup Basil leaves, chopped
  • 1-3 Thai chilies, depending on how hot you like it
  • Directions:
  1. Heat one tablespoon of oil in a wok over high heat. Add eggplant, onion and mushroom and stir-fry about 4-5 minutes. The eggplant will absorb the oil, so you may need to add more oil. Remove veggies from heat and set aside in a bowl. 
  2. Place another tablespoon of oil in the wok heat over medium heat. Add the curry paste - be careful, as it will cause the oil to spit.  Saute over medium heat until fragrant, about 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes. 
  3. Add the lemongrass, fish sauce, brown sugar, and remaining coconut milk and bring to a boil. Add the cooked veggies, the bell pepper and the peas.  Cook for 3 to 4 minutes. Mix in the basil and chilies and remove from heat.  Serve over rice or your favorite grain.
If you have trouble finding green curry paste - you can purchase this brand on Amazon.  Enjoy!

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