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.
Thai green curry is a classic dish from Thailand, known for its vibrant green color and rich, creamy texture. It is a popular dish in Thai cuisine and has been enjoyed worldwide for its balance of spicy, sweet, and savory flavors.
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
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.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over medium heat until warmed through, or microwave in a suitable dish for 2-3 minutes.
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