THAI GREEN CURRY WITH EGGPLANT RECIPE
A delicious flavor combination comes together in this Thai Green Curry with Eggplant recipe, with red bell peppers, spinach, snow peas, and bean sprouts.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Make the green curry sauce. Set aside.
- Place the eggplant pieces in a colander and toss with salt. Let stand for fifteen minutes to allow any bitter residue to drain off.
- Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear eggplant in hot oil until blistered, about 3 minutes. Add the remaining tablespoon of oil along with the red pepper and snow peas and sauté for one minute. Add spinach and toss to wilt.
- Reduce the heat to medium-low, and stir in basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
- Remove the lime leaves with a slotted spoon, and stir in the fish sauce and sugar. Remove from heat and stir in the fresh basil leaves.
- Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing.
Nutrition Facts : ServingSize 1 serving, Calories 313 kcal, Carbohydrate 36 g, Protein 18 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 1289 mg, Fiber 10 g, Sugar 16 g, UnsaturatedFat 4 g
EGGPLANT GREEN CURRY
This Thai green curry recipe is full of comfort and flavor, plus it's easy to make. Made with eggplant, red bell peppers, lemongrass, and coconut milk, green curry makes for a cozy, warm dish for any weeknight dinner!
Provided by Garrett McCord
Categories Dinner Quick and Easy Stir-fry Curry Eggplant Japanese Eggplant Thai
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the curry paste, add half of the coconut milk: Place another tablespoon of vegetable oil in the wok heat over medium heat. Add the curry paste-be careful, as it will cause the oil to spit-and saute over medium heat until fragrant, about 20 to 30 seconds. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.
- Add the lemongrass, makrut, fish sauce, brown sugar, and remaining coconut milk: Bring the mixture to a boil.
- Add the bamboo shoots, cooked eggplant, and bell pepper: Cook for 4 to 5 minutes until all ingredients are softened a bit.
- Stir in the basil and chilies and remove from heat: Serve over rice with lime wedges on the side.
Nutrition Facts : Calories 412 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 11 g, Protein 7 g, SaturatedFat 19 g, Sodium 693 mg, Sugar 17 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)
An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it.
Provided by Miss Marie Lo Duca
Categories World Cuisine Recipes Asian Indian
Time 47m
Yield 5
Number Of Ingredients 14
Steps:
- Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
- Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.3 g, Fat 19.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 15.3 g, Sodium 188.8 mg, Sugar 8 g
GREEN-CURRY PORK AND EGGPLANT
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until no longer pink, 5 minutes. Add eggplant and cook until beginning to soften, 4 minutes. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer, stirring frequently, until eggplant is tender, 4 minutes. Serve over rice, topped with scallion, cilantro, and lime wedges, if desired.
Nutrition Facts : Calories 676 g, Fat 48 g, Fiber 5 g, Protein 48 g, SaturatedFat 22 g
TOFU AND EGGPLANT GREEN CURRY
This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It's actually that good you could eat it all yourself, over a few days of course.
Provided by hello
Categories Curries
Time 30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
- Slice shallots into thin rings. Season with salt and cayenne pepper.
- Lightly dust with cornstarch and fry until crispy. Set aside.
- Combine all ingredients for the curry paste in a food processor and pulse until smooth.
- Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
- Add in vegetable stock into the pan to deglaze.
- Add in coconut cream and eggplant. Cook until the eggplant is tender.
- Add in tofu and heat for about a minute.
- Season to taste with salt or fish sauce.
- Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
Nutrition Facts : Calories 285.6, Fat 12.7, SaturatedFat 8.5, Sodium 31.5, Carbohydrate 38.6, Fiber 2.7, Sugar 27.1, Protein 7.8
GREEN CURRY WITH CHICKEN AND EGGPLANT
Make and share this Green Curry With Chicken and Eggplant recipe from Food.com.
Provided by sarah85
Categories Curries
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
- Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.
Nutrition Facts : Calories 539.6, Fat 25.5, SaturatedFat 18.5, Cholesterol 42.5, Sodium 1490.9, Carbohydrate 66.2, Fiber 0.8, Sugar 63.8, Protein 13.1
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THAI GREEN CURRY WITH EGGPLANT (VEGAN!) | LIVE EAT LEARN
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3/5 (1)Total Time 30 minsCategory Main Dishes, SoupsCalories 498 per serving
- Prep: Cut eggplant into bite-sized chunks, leaving the skin on. Cut bell pepper into slices. Trim tough ends off the snow peas. If serving with rice, start your rice now.
- Saute: Heat 1 Tbsp oil in a large saute pan or wok over medium heat, then add eggplant. Cook until slightly soft and brown on the edges, about 5 to 7 minutes. Add bell pepper and snow peas, continuing to cook until veggies are brightly colored, about 3 more minutes. Remove all veggies from the pan and cover to keep warm.
- Broth: Heat another 1 Tbsp of oil in the saute pan or wok, then add curry paste. Cook for a minute, until fragrant, then add coconut milk and soy sauce. To amp up your curry (especially is using store bought curry paste), add any or all of the Optional Flavor Enhancers. Whisk to combine then taste, adding more curry paste as needed to suit your liking. Bring to a gentle simmer to serve.
- Serve: Stir bamboo shoots and cooked veggies into broth. Spoon over rice, topping with Thai basil.
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