She Strengthens

Savor the Flavors of Thailand: A Delicious Eggplant Curry Recipe

Are you ready to embark on a culinary adventure? Look no further! This mouthwatering Thai eggplant curry recipe combines the sweetness of Asian eggplant with the richness of coconut milk, creating a dish that’s both authentic and irresistible.

A Symphony of Flavors

This curry is a perfect blend of aromatics, spices, and creamy coconut milk. The combination of seared Asian eggplant, shallots, garlic, ginger, and lemongrass creates a flavorful sauce that’s both savory and slightly sweet. With the addition of fish sauce and turmeric, this dish is a true reflection of Thai cuisine.

Easy to Prepare, Impressive to Serve

Don’t be intimidated by the list of ingredients – this recipe is surprisingly easy to prepare. With a total cooking time of just 50 minutes, you can whip up this delicious curry in no time. Serve it with steamed rice, garnished with fresh cilantro, and get ready to impress your family and friends.

The Ingredients You’ll Need

• 2 stalks fresh lemongrass, trimmed and chopped
• 1/3 cup packed roughly chopped fresh cilantro, plus more for garnishing
• 2 red Thai or serrano chiles, deseeded and roughly chopped
• 4 large cloves garlic, peeled and smashed
• 2 tablespoons peeled and finely chopped fresh ginger
• 1 tablespoon sugar
• 2 teaspoons ground turmeric
• 2 tablespoons olive oil
• 4 Chinese or Japanese eggplant, quartered lengthwise and cut into thirds
• 4 shallots, finely chopped
• 1 can coconut milk
• 1 cup vegetable broth, stock, or water
• 2 tablespoons Thai fish sauce
• Steamed rice, for serving

Let’s Get Cooking!

To start, pulse the lemongrass, cilantro, chiles, garlic, ginger, sugar, and turmeric in a food processor until you get a smooth paste. Set it aside for now.

Next, heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the eggplant and cook until browned on both sides, about 3-4 minutes. Remove the eggplant from the pan and set it aside.

In the same pan, add the remaining 1 tablespoon of oil, followed by the paste and shallots. Cook, stirring constantly, for about 5 minutes. Then, add the coconut milk, stock or water, and fish sauce, stirring well to combine. Return the eggplant to the pan, bring the liquid to a gentle boil, and reduce the heat to low. Simmer until the eggplant is tender but still firm, about 15 minutes longer.

Serve and Enjoy!

Transfer the curry to a serving bowl, garnish with fresh cilantro, and serve with steamed rice. This dish is sure to become a staple in your kitchen, and its rich flavors will leave you craving for more. So go ahead, give it a try, and experience the authentic taste of Thailand!