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Thai Green Curry with Eggplant Recipe

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This recipe for Thai Green Curry with Eggplant is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Eggplant, cut into 1/4 inch cubes
2 tbsp vegetable oil
8 scallions, white parts minced, green parts cut into 1-inch pieces
1 14 oz can coconut milk
3 tbsp Thai green curry paste
2 tbsp fish sauce
2 tbsp brown sugar
1 cup frozen peas
4 tsp juice from 1 lime
jasmine rice
Directions:
Directions:
1 Cook rice based on package.

2. Microwave eggplant in a microwave-safe bowl until softened and slightly shriveled, about 10 minutes, tossing half-way through. Heat oil in a large non-stick skillet over medium-high heat until shimmering. Add eggplant and cook without stirring until golden brown on one side, about 3 minutes. Stir once and cook until golden brown on all sides. Add scallion whites and cook until fragrant, about 30 seconds. Transfer to bowl and wipe out skillet.

3. Whisk coconut milk, curry paste, fish sauce, and sugar in a bowl. Add mixture to skillet and bring to simmer over medium heat. Add peas, scallion greens, and eggplant (and accumulated juices) to skillet and cook until sauce is slightly thickened, about 5 minutes. Take off heat, stir in lime juice.

Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is crazy good! You can find the Thai green curry paste in the Asian section of the grocery store.

 

 

 

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