Eggplant Curry Recipe

Rating 5.0
| 0
This Thai eggplant curry is a delightfully flavorful dish. A coconut milk base is combined with herbs, spices and fresh vegetables for a satisfying and comforting meal.
Dinner
Thai
24
ingredients
7
steps
45
minutes
Born with a love for tantalizing flavors, Chef Jordan pursued his culinary ambitions as soon as he could, which took him around the world. He wants everyone who savors his cooking to remember it long after they leave the table, and to ensure that happens, he infuses all the knowledge he has gained into every dish. Chef Jordan looks forward to inspiring both novice and proficient chefs to explore new techniques and ingredients in the kitchen.

Ingredients

Servings:
6
3 cup(s)
coconut milk
2
green bell peppers, chopped
1 cup(s)
Japanese shishito peppers
2 tblsp
coconut sugar
1/2 tblsp
coriander
1 tblsp
paprika
1 tblsp
curry powder
1 tsp
turmeric powder
3 cup(s)
filtered water
4 cup(s)
chopped sweet potatoes
2 cup(s)
chopped potatoes
2 tblsp
high-heat oil
4 cup(s)
chopped eggplant
2 cup(s)
diced red bell pepper
1 cup(s)
chopped onion
2 tblsp
chopped garlic
2 tblsp
chopped ginger
2 tblsp
chopped lemongrass
2
dried red chilies
2
large strips of galangal root
1 cup(s)
chopped basil
1 cup(s)
chopped cilantro
3
limes, zested and juiced
fresh cilantro or basil, for garnish

Directions 7 steps | 45 Minutes

Step 1

In a blender, blend together the coconut milk, green bell peppers, shishito peppers, coconut sugar, coriander, paprika, curry powder and turmeric powder. Set aside.

Step 2

In a large pot over medium heat, bring the filtered water to a boil and add the potatoes and sweet potatoes. Cover the pot and cook until the potatoes are ¾ of the way done.

Step 3

Add the high-heat oil, eggplant, red bell pepper and onion to the pot and cook until all the vegetables are fully cooked and tender.

Step 4

Decrease the heat to low and stir in the blended coconut milk mixture. 

Step 5

Add the garlic, ginger, lemongrass, dried chilies and galangal root. Simmer for 5 minutes. 

Step 6

Stir in the cilantro, basil, lime juice and zest. 

Step 7

Serve the Thai eggplant curry over rice, quinoa or your favorite gluten-free option and garnish with fresh cilantro or basil. Enjoy!

Nutrition Per Serving
View All
CALORIES
492
FAT
30 g
PROTEIN
8.1 g
CARBS
56.5 g

FOOD FOR THOUGHT?

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