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Thai Eggplant Recipe — Spicy Thai Eggplant Curry

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What is a Thai eggplant? It's a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. Try this simple and delicious Thai eggplant
curry recipe. A printable copy of this recipe can be found at
Give this Thai eggplant curry recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:

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Thai Eggplant Curry Ingredients:
8-10 THAI EGGPLANT (quartered)
1½ cup ONION (chopped)
1 cup RED BELL PEPPER (chopped)
4 cloves GARLIC (finely chopped)
1 Tbsp GINGER (finely chopped)
1 Tbsp LEMON GRASS (finely chopped)
1 tsp CHILI PEPPERS (finely chopped)
1-2 Tbsp OLIVE OR COCONUT OIL
1 14 oz CAN COCONUT MILK
2 tsp CORIANDER POWDER
2 tsp CHILI POWDER
1 tsp TURMERIC
½ cup THAI BASIL
1-2 Tbsp LIME JUICE
SALT to taste

Thai Eggplant Curry Directions:
Heat oil in a large skillet on medium high heat. We use coconut oil in this recipe, but substitute olive oil if you like. When oil is heated, add the onion, bell pepper, garlic, ginger, lemon grass, and hot peppers. Add as much or little hot pepper as your taste buds desire. Saute these ingredients for 2-3 minutes and then stir in the coriander, turmeric, chili powder, and salt (salt to taste, as they say). Continue sauteing 1-2 minutes and then add the quartered Thai eggplant. Stir 1 can of coconut milk into the mix. Allow dish to come to a bubble, and then reduce heat to a simmer, cover, and let cook away for 10-15 minutes, or until the eggplant is cooked to desired doneness; the eggplant skin adds a nice texture to the dish. When the eggplant is cooked, turn off the heat and add chopped Thai basil and lime juice; substitute lemon juice if you like–but I prefer lime juice with this dish. And that's it. It's a yummy curry, pretty easy to make, and tastes
great served over rice. Hope you like it.
Give this Thai eggplant curry recipe a try and let me know what you think, and bon appétit!

The music is "Easy Jam" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:

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Written by The Chef's Circle

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