Thai Green Curry with Eggplant

Experience a taste of Thailand with this aromatic green curry featuring tender eggplant and bell peppers. Enjoy its rich coconut milk base, balanced with the spiciness of green curry paste, making it a delightful main course for any meal.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 tablespoon vegetable oil

2 tablespoons green curry paste

1 can (13.5 oz) coconut milk

1 pound eggplant, cubed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 tablespoon fish sauce

1 tablespoon brown sugar

1/2 cup fresh basil leaves

1 lime, juiced

Salt to taste

Cooked jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat.

2. Add the green curry paste and sauté for 1-2 minutes until fragrant.

3. Pour in the coconut milk and stir to combine with the curry paste.

4. Add the eggplant cubes and simmer for 10 minutes until they start to soften.

5. Add the sliced bell peppers, fish sauce, and brown sugar.

6. Simmer for another 5-7 minutes until the vegetables are cooked through.

7. Stir in the fresh basil leaves and lime juice.

8. Season with salt to taste.

9. Serve hot over cooked jasmine rice.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stove over medium heat until warmed through, or microwave in a suitable dish for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.