Sear eggplant in hot oil until blistered, about 3 minutes. Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. It’s a simple, hearty, protein and veggie-packed dish, perfect with a side of jasmine rice. Mix well. Add the eggplants and bell pepper and sauté until the eggplant has begun to soften all around, about 2 to 3 minutes. 1 cup coconut milk You can make this curry … Whisk in curry paste until well blended. Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. 1/2 medium onion diced Add onion, eggplant and bell pepper, stirring well with rubber spatula (to prevent breaking tender eggplant during cooking) and scraping bottom of pan. Stir remaining 1 1/2 cans coconut milk… Add the garlic, ginger, and curry paste and cook until aromatic, another 1 minute. Heat the oil in a large deep sauté pan or a Dutch oven over medium high heat. Last, deglaze the pot with broth and coconut milk… Your daily values may be higher or lower depending on your calorie needs. serves 2-3 / time 45 min 1 medium / 220 g eggplant (aubergine) 8 oz / 220 g extra firm tofu 3 Tbs oil 1 medium red onion chopped 1 or 2 cloves garlic finely chopped 1 inch / 2 cm fresh ginger peeled, finely chopped 1 tspn coriander seed ground 1/2 tspn red chili flakes or 1-2 red or green chilis Allrecipes is part of the Meredith Food Group. Pour in the coconut milk and bring the liquid to a simmer. Stir into curry mixture. For a milder taste, substitute green or yellow Thai curry. Cook until heated through, about 5 minutes. 1 tablespoon curry powder Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Congrats! 395 calories; protein 17.5g 35% DV; carbohydrates 36.2g 12% DV; fat 26.4g 41% DV; cholesterol 0mg; sodium 1090.5mg 44% DV. Pour 1/2 of 1 can into a large saucepan. Meanwhile, shake cans of coconut milk well prior to opening. Total Time. Info. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Slideshow: Vegetarian Curry Recipes You saved Red Thai Coconut Curry with Eggplant to your. this link is to an external site that may or may not meet accessibility guidelines. When it bubbles, add curry paste and cook for 2 minutes, stirring constantly. Let stand for at least 20 minutes. Be the first to rate and review this recipe, http://www.foodandwine.com/recipes/seared-eggplant-and-coconut-milk-curry. Nutrient information is not available for all ingredients. Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.). Amount is based on available nutrient data. Percent Daily Values are based on a 2,000 calorie diet. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 4.5 from 26 votes. Stir in the garlic and ginger, red curry paste, red pepper flakes, and brown sugar. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Next, start cooking the Thai Red Curry by sautéing the eggplant and onion in a bit of coconut oil to soften, then add the sweet peppers. To the pan of eggplant, add the ginger, white bottoms of the scallions, bell peppers and as much of the curry paste as you’d like. Add the coconut milk (shake the can just before opening), demi-glace, lime juice, kaffir lime leaf and ½ cup of water (double the water for 4 portions). 1-inch knob fresh ginger, grated 35 mins. 1 medium red bell pepper, cut into thin strips, Back to Red Thai Coconut Curry with Eggplant. 45 mins . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Wrap tofu in several layers of paper towels. Heat a heavy saute pan over medium high heat. Increase heat to high and bring to a boil. Whisk in curry paste until well blended. Add comma separated list of ingredients to exclude from recipe. 1 teaspoon brown sugar Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add comma separated list of ingredients to include in recipe. This Roasted Eggplant Chickpea Curry is made with a flavorful coconut-based sauce. Unwrap tofu and cut into bite-sized cubes. A glorious green bowl of sweet and spice, the Chicken and Eggplant Green Curry is guaranteed to satiate your palette. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Fresh cracked black pepper, to taste Add the lime leaves and let simmer for 5 minutes. This Thai green curry is made with chicken thighs, eggplant, bell pepper, and water chestnuts. Most people won't think twice about serving basic cornbread when is on the table. This is a delicious take on vegetable curry, with seared eggplant cooked in a rich coconut broth. Chopped cilantro, to garnish. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Powered by the Parse.ly Publisher Platform (P3). Reduce heat to low and simmer until thickened, about 20 minutes. A cozy bowl of Thai green curry, made in minutes! This version of Thai curry is made with light coconut milk and has a third of the calories and fat. 1 Thai chili, sliced (optional) In a 2-quart saucepan, combine the coconut cream, coconut oil and curry … Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Prep Time. Homemade curry doesn't have to be complicated. Heat a large skillet over medium-high heat. Increase heat and bring to a boil. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Place the eggplant pieces in a bowl of water with a squeeze of lemon juice. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking. 1 tablespoon fish sauce You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Add 1/4 can of the thicker coconut milk.