EGGPLANT & KUMARA THAI GREEN CURRY WITH MAKRUT LIME RICE
With its gentle warming heat and colourful veggies, a rich and creamy Thai curry is a favourite meal for good reason! Whip up this version with eggplant, broccoli and kumara, plus aromatic rice made with makrut lime leaves and embrace a modern classic.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to the boil. Scrunch the makrut lime leaves in your hands, then add to the water along with the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
- While the rice is cooking, cut the kumara (unpeeled) into 1cm cubes. Cut the eggplant into 1cm cubes. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.
- SPICY! The curry paste is spicy, use a little less if you're sensitive to heat. In a large frying pan, heat a good drizzle of olive oil over a high heat. When the oil is hot, add the kumara and eggplant and cook until softened, 5 minutes. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.
- Add the coconut milk and bring to a simmer. Cover the pan with a lid or foil and simmer until the kumara is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.
- While the curry is simmering, slice the lemon (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lemon juice through the curry.
- Remove the makrut lime leaves from the rice. Divide the infused rice and eggplant and kumara curry between bowls. Serve with the remaining lemon wedges and sprinkle with the crispy shallots.
Nutrition Facts : Calories 3670 kJ, Fat 40.9 g, SaturatedFat 26 g, Carbohydrate 93.5 g, Sugar 18.8 g, Protein 20.4 g, Fiber 0 g, Cholesterol 0 mg, Sodium 1250 mg
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
THAI EGGPLANT & KUMARA CURRY WITH BARLEY (LOW GI)
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
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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