Recipe information
Ingredients for - Vegetable Thai Green Curry
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
6. Thai chile, sliced, or more to taste - 1
10. Snow peas, trimmed - ½ (8 ounce) package
11. Red bell pepper, sliced into 3/4-inch strips - 1
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.
