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Eggplant Green Curry
Eggplant Green Curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy Thai green curry with eggplant, bell peppers, lemongrass, and coconut milk - a comforting and flavorful weeknight dinner.
Ingredients:
  • Vegetable oil
  • 2 Japanese eggplants, cut into bite-sized pieces
  • 1 red bell pepper, seeded, sliced into sticks
  • 1 can of bamboo shoots
  • 2 1/2 tablespoons green curry paste
  • 1 can coconut milk
  • 3 makrut lime leaves
  • 1 lemongrass stalk, cut into three pieces and bruised
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup Thai Basil or Sweet Basil leaves
  • 1-3 Thai chilies, depending on your heat preference
  • Lime for garnish (optional)
Instructions:
  • In a wok or deep pan over high heat, heat a tablespoon of vegetable oil. Stir-fry eggplant until the skin is lightly brown and blistered, and the insides are slightly softened with a slight sear, about 3 to 4 minutes. If needed, add more oil to ensure all eggplant pieces absorb oil. Transfer eggplant to a bowl and set aside.
  • In a heated wok with vegetable oil, sauté the curry paste until fragrant for 20-30 seconds. Carefully add half of the coconut milk, simmer for 2-3 minutes.
  • Stir in the lemongrass, makrut lime leaves, fish sauce, brown sugar, and the rest of the coconut milk, then simmer until mixture comes to a boil.
  • Toss in the bamboo shoots, cooked eggplant, and bell pepper. Saute for 4 to 5 minutes until slightly softened.
  • Add the fresh basil and spicy chilies to the mixture off the heat. Serve the flavorful dish over a bed of rice with a side of zesty lime wedges.

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