Thai Eggplant Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Simmer Recipe
Difficulty: Medium

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Ingredients

  • 7 to 8 - Thai green eggplants (or small Indian round eggplants )
  • 1 to 2 - long Thai green beans (or French beans)
  • 2 inch long - Lemon Grass
  • 3 - Lime Leaves
  • 3 - Shallots
  • 2 - Red Chillies
  • 1 inch long - Ginger
  • 2 to 3 cloves - Garlic
  • 1 cup - Coconut milk
  • pinch - Turmeric
  • pinch - Sugar
  • salt to taste
  • 1 tbsp - Lime Juice

How to Make Thai Eggplant Curry

  • Cut the eggplants into quarters.
  • String the beans and cut them into 1 inch pieces.
  • Finely dice shallots, ginger and garlic.
  • Heat oil, add the shallots, ginger, garlic, and red chillies. Fry till light brown.
  • Add the eggplant and cook for a few minutes.
  • Then add the beans and cook for about 3 mins.
  • Add the coconut milk, turmeric, sugar, salt, and a little water if needed. Also add the lime leaves and lemon grass into the coconut milk.
  • Cover and cook till the vegetables are soft.
  • Then check for tartness and add more lemon juice accordingly.
  • Garnish with cilantro and serve with Thai jasmine rice.

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