Name: Vegetable Thai Green Curry
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil, divided - 3 tablespoons; Small eggplant, cut into 3/4-inch cubes - 1; Shiitake mushrooms, stemmed and thinly sliced - ½ (8 ounce) package; Red onion, cut into 1/2-inch wedges - 1 medium; Garlic, thinly sliced - 2 cloves; Thai chile, sliced, or more to taste - 1; Light coconut milk - 1 (13.5 ounce) can; Vegetable broth - 1 ½ cups; Green curry paste - 4 tablespoons; Snow peas, trimmed - ½ (8 ounce) package; Red bell pepper, sliced into 3/4-inch strips - 1; Salt, or to taste - 1 teaspoon

Ingredients for - Vegetable Thai Green Curry

1. Olive oil, divided 3 tablespoons

2. Small eggplant, cut into 3/4-inch cubes 1

3. Shiitake mushrooms, stemmed and thinly sliced ½ (8 ounce) package

4. Red onion, cut into 1/2-inch wedges 1 medium

5. Garlic, thinly sliced 2 cloves

6. Thai chile, sliced, or more to taste 1

7. Light coconut milk 1 (13.5 ounce) can

8. Vegetable broth 1 ½ cups

9. Green curry paste 4 tablespoons

10. Snow peas, trimmed ½ (8 ounce) package

11. Red bell pepper, sliced into 3/4-inch strips 1

12. Salt, or to taste 1 teaspoon

How to cook deliciously - Vegetable Thai Green Curry

1 . Stage

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.

2 . Stage

Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.

3 . Stage

Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.

4 . Stage

Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.