Thai Eggplant Kumara Curry With Barley Low Gi Recipes

THAI EGGPLANT (THALANA BATU) CURRY

Steps:

• Cut and remove the stem and then cut them into quarters. Remove the seeds using a spoon. Wash them to remove any seeds left.
• Mix Thai eggplant pieces with curry powder, turmeric powder, 1/2tsp salt, and Maldive fish flakes (don't worry if you don't have this ingredient). You can use a spoon or put everything into a container, cover and shake the container to mix everything.
• Heat coconut oil. Add pandan leaves (I didn't have this ingredient at that time), curry leaves, fenugreek seeds, chopped garlic, and onion, and temper them in oil until garlic start to turn light brown on the edges.
• Add Thai eggplants and green chilies. Saute in oil for about a minute or until the green color of the eggplants become brighter. If you love the curry to be hot you can increase the number of green chilies you use. They also contribute to adding a green hue to the curry.
• Add thin coconut milk, mix well and bring to simmer. Then reduce the heat, cover with a lid and cook until Thai eggplant pieces are tender.
• Add thick coconut milk and mix everything only once (if you want more gravy, add more coconut milk, if you like a thick dry curry then add less). Cook the curry on low heat, uncovered, until the liquid reduces to your desired consistency. Do not keep stirring otherwise the flesh of the eggplants would dissolve in the curry and make it mush. Shake the pan from time to time to prevent the bottom from sticking and to mix everything.
• When the curry has reduced to your desired level, turn off the heat, add a few drops of lime juice. This will thicken up the gravy a little bit and add some freshness to the creamy curry.

EGGPLANT & KUMARA THAI GREEN CURRY WITH MAKRUT LIME RICE

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.

THAI EGGPLANT & KUMARA CURRY WITH BARLEY (LOW GI)

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.

THAI BASIL EGGPLANT CURRY

Steps:

• This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
• Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
• Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
• Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
• Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
• Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
• Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
• Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
• Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.

RED THAI COCONUT CURRY WITH EGGPLANT

Steps:

• Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
• Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
• Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
• Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.