Name: Eggplant Green Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil -; 2 Japanese eggplants, cut into bite-sized pieces -; 2 1/2 tablespoons green curry paste -; 1 can coconut milk -; 1 lemongrass stalk, cut into three pieces and bruised -; 3 makrut lime leaves -; 1 tablespoon fish sauce -; 1 tablespoon brown sugar -; 1 can of bamboo shoots -; 1 red bell pepper, seeded, sliced into sticks -; 1/4 cup Thai Basil or Sweet Basil leaves -; 1-3 Thai chilies, depending on your heat preference -; Lime for garnish (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Green Curry

1. Vegetable oil -

2. 2 Japanese eggplants, cut into bite-sized pieces -

3. 2 1/2 tablespoons green curry paste -

4. 1 can coconut milk -

5. 1 lemongrass stalk, cut into three pieces and bruised -

6. 3 makrut lime leaves -

7. 1 tablespoon fish sauce -

8. 1 tablespoon brown sugar -

9. 1 can of bamboo shoots -

10. 1 red bell pepper, seeded, sliced into sticks -

11. 1/4 cup Thai Basil or Sweet Basil leaves -

12. 1-3 Thai chilies, depending on your heat preference -

13. Lime for garnish (optional) -

How to cook deliciously - Eggplant Green Curry

1. Stage

Stir-fry the eggplant: Place a tablespoon of vegetable oil in a wok or deep pan over high heat. Add eggplant pieces and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes. The eggplant will absorb the oil, if some of the eggplant pieces don't get any, add a little more oil. Remove from heat and set aside in a bowl.

2. Stage

Heat the curry paste, add half of the coconut milk: Place another tablespoon of vegetable oil in the wok heat over medium heat. Add the curry paste—be careful, as it will cause the oil to spit—and saute over medium heat until fragrant, about 20 to 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.

3. Stage

Add the lemongrass, makrut, fish sauce, brown sugar, and remaining coconut milk: Bring the mixture to a boil.

4. Stage

Add the bamboo shoots, cooked eggplant, and bell pepper: Cook for 4 to 5 minutes until all ingredients are softened a bit.

5. Stage

Stir in the basil and chilies and remove from heat: Serve over rice with lime wedges on the side.