Eggplant Green Curry Recipes

THAI GREEN CURRY WITH EGGPLANT RECIPE

Steps:

• Make the green curry sauce. Set aside.
• Place the eggplant pieces in a colander and toss with salt. Let stand for fifteen minutes to allow any bitter residue to drain off.
• Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear eggplant in hot oil until blistered, about 3 minutes. Add the remaining tablespoon of oil along with the red pepper and snow peas and sauté for one minute. Add spinach and toss to wilt.
• Reduce the heat to medium-low, and stir in basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
• Remove the lime leaves with a slotted spoon, and stir in the fish sauce and sugar. Remove from heat and stir in the fresh basil leaves.
• Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing.

EGGPLANT GREEN CURRY

Steps:

• 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.
• Add the lemongrass, makrut, fish sauce, brown sugar, and remaining coconut milk: Bring the mixture to a boil.
• Add the bamboo shoots, cooked eggplant, and bell pepper: Cook for 4 to 5 minutes until all ingredients are softened a bit.
• Stir in the basil and chilies and remove from heat: Serve over rice with lime wedges on the side.

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

TOFU AND EGGPLANT GREEN CURRY

Steps:

• Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
• Slice shallots into thin rings. Season with salt and cayenne pepper.
• Lightly dust with cornstarch and fry until crispy. Set aside.
• Combine all ingredients for the curry paste in a food processor and pulse until smooth.
• Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
• Add in vegetable stock into the pan to deglaze.
• Add in coconut cream and eggplant. Cook until the eggplant is tender.
• Add in tofu and heat for about a minute.
• Season to taste with salt or fish sauce.
• Serve topped with fresh basil leaves, fried shallots, and red thai chilis.

GREEN CURRY WITH CHICKEN AND EGGPLANT

Steps:

• Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
• Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.

GREEN-CURRY PORK AND EGGPLANT

Steps:

• In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.