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Thai eggplant curry

Recipe Information

Description:
Thai eggplant curry is a delicious Thai recipe usually served as a main dish. It requires about 15 minutes of prep time and about 15 minutes of cooking time for a combined total time of 30 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Eggplant
Category Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Thai
Cook Method Stove Top
Diet

Ingredients

  • 3 tablespoons vegetable oil

  • 1 1/2 pounds Asian eggplant, cut into bite-sized pieces

  • 2 bell peppers, diced (red or orange)

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 3 tablespoons Thai red curry paste

  • 1 14-ounce can coconut milk

  • 2 tablespoons fish sauce

  • 1 tablespoon light brown sugar

  • 1/4 cup basil, chopped

  • Salt and black pepper to taste

Directions

  • Heat the vegetable oil in a Dutch oven over medium high heat and cook the eggplant and bell pepper until soft, about 5 minutes.

  • Stir in the minced ginger, garlic, and curry paste. Cook until fragrant, about 2-3 minutes.

  • Pour in the coconut milk and bring to a simmer. Stir in the brown sugar and fish sauce and cook 4-5 minutes, or until the eggplant is very tender.

  • Stir in the chopped basil and cook another minute. Season to taste with salt and pepper. Transfer to a serving dish and serve with rice.

Nutrition (per serving)

  • Calories: 305 cal

  • Total fat: 25g

  • Saturated fat: 16g

  • Monounsaturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 839mg

  • Potassium: 0g

  • Carbohydrate: 18g

  • Fiber: 5g

  • Protein: 3g