Eggplant Kumara Thai Green Curry With Makrut Lime Rice Recipes

EGGPLANT GREEN CURRY

Eggplant Green Curry image

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

Ingredients

Vegetable oil
2 Japanese eggplants, cut into bite-sized pieces
1 red bell pepper, seeded, sliced into sticks
1 can of bamboo shoots
2 1/2 tablespoons green curry paste
1 can coconut milk
3 makrut lime leaves
1 lemongrass stalk, cut into three pieces and bruised
1 tablespoon fish sauce
1 tablespoon brown sugar
1/4 cup Thai Basil or Sweet Basil leaves
1-3 Thai chilies, depending on your heat preference
Lime for garnish (optional)

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

THAI EGGPLANT & KUMARA CURRY WITH BARLEY (LOW GI)

Thai Eggplant & Kumara Curry With Barley (Low Gi) image

This is a spicy Thai style curry that makes a filling vegetarian meal. For me, the lime juice and zest really make this curry. Served with boiled pearl barley, instead of rice, it makes a low GI meal. Around 260 cals & 8gms fat per serve. Australian measurements used.

Provided by auntchelle

Categories Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

300 g pearl barley
2 teaspoons canola oil
1 onion, chopped
2 tablespoons green curry paste, reduce to 1 tbs if you prefer less heat
1 eggplant, cut into 1/4 then thickly sliced
375 ml light coconut milk
250 ml reduced-sodium vegetable stock
6 kaffir lime leaves
1 kumara, peeled and cut into cubes (orange sweet potato)
1 teaspoon soft brown sugar
2 tablespoons lime juice
2 teaspoons grated lime zest

Steps:

Rinse & drain the barley. Fill a large saucepan with 5 cups water and add barley. Bring to the boil then reduce heat. Simmer for 25-30 minutes, or until tender. Drain.
While barley is cooking, heat oil in large wok (or frying pan) then add curry paste and onion. Cook, stirring, over medium heat for 3 minutes.
Add eggplant and cook for a further 4 minutes, or until softened.
Pour in stock and coconut milk. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the lime leaves and kumara and cook for 10 minutes, or until the kumara is very tender.
Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley.

Nutrition Facts : Calories 238.1, Fat 2.2, SaturatedFat 0.3, Sodium 18.9, Carbohydrate 50.6, Fiber 11.3, Sugar 4.7, Protein 6.3

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