Thai Seared Eggplant And Coconut Milk Curry Recipes

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY

Steps:

• Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
• Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
• Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
• Garnish the curry with cilantro and serve over brown rice.
• Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
• Enjoy!

EGGPLANT IN CURRY-COCONUT SAUCE

Steps:

• Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
• Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
• Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
• Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Yield: 1 1/2 cups
• Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

THAI SEARED EGGPLANT AND COCONUT MILK CURRY

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
• Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
• Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.
• SERVE WITH Rice and garnished with cilantro.

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.

JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY

Steps:

• Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

THAI COCONUT SOUP WITH EGGPLANT

Steps:

• Mix water, coconut cream, and curry paste in a large saucepan. Add lime juice, fish sauce, brown sugar, and cayenne pepper; cook over medium-high heat until boiling, 5 to 10 minutes.
• Add eggplant to the saucepan; reduce heat and simmer for 2 minutes. Add tofu and mushrooms; simmer for 7 minutes. Sprinkle with green onions and serve.

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.