Green Curry with Eggplant
 

Green Curry with Eggplant

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We love eggplant in curry because it soaks up all the yummy curry flavor. If you like curry, you'll love this Thai-inspired dish.

SERVING SIZE

4

INGREDIENTS

1 eggplant, cut into cubes

2 tablespoons olive oil

1-2 tablespoons green curry paste, such as Thai kitchen

1 can organic coconut milk

1 bell pepper, sliced

1 lemongrass stalk

1 tablespoon fish sauce (optional)

pinch brown sugar

handful basil leaves

1 jalapeno (optional for spice), sliced

1 teaspoon lime zest

1 tablespoon lime juice

 

INSTRUCTIONS

Place the eggplant cubes in a strainer and sprinkle with salt. Let set while you prepare the other ingredients. This will remove some of the eggplant's bitterness and keep it from absorbing too much oil.

Cut the lemongrass into three pieces, then "bruise" them with the flat side of your knife. Heat one tablespoon of oil over high heat in a nonstick pan. Cook the eggplant for three minutes, or until it begins to soften.

Remove from the pan and lower the heat to medium. Allow the pan to cool some, then add the other tablespoon of oil and the green curry. Saute until fragrant, about 30 seconds. Add the coconut milk and stir to combine. Cook for 2 minutes.

Add the eggplant, bell pepper, lemongrass, fish sauce and sugar to the pan and bring to a boil. Cook for 5 minutes, then throw in half of the basil leaves, jalapeno if using, lime zest and juice.

Remove from heat and serve in bowls with rice. Garnish with lime slices and basil leaves.

  PRINT VERSION

vegetable plate

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