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
THAI GREEN CURRY WITH BEEF AND EGGPLANT
This Thai green curry recipe features beef with eggplant and red bell pepper, but it could also be made with chicken.
Provided by Darlene Schmidt
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- Place all green curry paste ingredients together in a food processor, blender, chopper, or pestle and mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later).
- Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper, try using a blender, or finely mince all ingredients by hand and stir together well.
- Heat a wok or deep-frying pan over medium-high heat.
- Add 2 to 3 tablespoons oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.
- Stir-fry briefly to cover the meat in spices (1 to 2 minutes).
- Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.
- Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using).
- Stir everything together, cover, and simmer 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.
- Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
- Remove from heat and gently stir in the 1/4 cup reserved coconut milk . Taste-test, adding more fish sauce if not salty or flavorful enough.
- Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.
- Portion out the green curry onto serving plates or bowls.
- Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice .
Nutrition Facts : Calories 829 kcal, Carbohydrate 35 g, Cholesterol 179 mg, Fiber 7 g, Protein 54 g, SaturatedFat 32 g, Sodium 1307 mg, Sugar 10 g, Fat 55 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 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 FISH WITH THAI EGGPLANTS
Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk.
- Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes.
- Serve over hot fluffy steamed rice.
Nutrition Facts : Calories 155.9, Fat 14.6, SaturatedFat 12.8, Sodium 10.9, Carbohydrate 6.6, Fiber 2.2, Sugar 2, Protein 2.6
THAI GREEN CURRY SHRIMP
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
RED THAI COCONUT CURRY WITH EGGPLANT
This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.
Provided by at4605
Categories World Cuisine Recipes Asian Thai
Time 1h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 36.2 g, Fat 26.4 g, Fiber 9.1 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 1090.5 mg, Sugar 16.8 g
THAI GREEN CURRY
A spicy authentic green curry. A delectable representative of Thai cuisine.
Provided by Devin
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
- Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 59 g, Cholesterol 72.9 mg, Fat 19.6 g, Fiber 6.7 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 1418.8 mg, Sugar 9.8 g
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