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
EGGPLANT & KUMARA THAI GREEN CURRY WITH MAKRUT LIME RICE
With its gentle warming heat and colourful veggies, a rich and creamy Thai curry is a favourite meal for good reason! Whip up this version with eggplant, broccoli and kumara, plus aromatic rice made with makrut lime leaves and embrace a modern classic.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the water to the boil. Scrunch the makrut lime leaves in your hands, then add to the water along with the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
- While the rice is cooking, cut the kumara (unpeeled) into 1cm cubes. Cut the eggplant into 1cm cubes. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.
- SPICY! The curry paste is spicy, use a little less if you're sensitive to heat. In a large frying pan, heat a good drizzle of olive oil over a high heat. When the oil is hot, add the kumara and eggplant and cook until softened, 5 minutes. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.
- Add the coconut milk and bring to a simmer. Cover the pan with a lid or foil and simmer until the kumara is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.
- While the curry is simmering, slice the lemon (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lemon juice through the curry.
- Remove the makrut lime leaves from the rice. Divide the infused rice and eggplant and kumara curry between bowls. Serve with the remaining lemon wedges and sprinkle with the crispy shallots.
Nutrition Facts : Calories 3670 kJ, Fat 40.9 g, SaturatedFat 26 g, Carbohydrate 93.5 g, Sugar 18.8 g, Protein 20.4 g, Fiber 0 g, Cholesterol 0 mg, Sodium 1250 mg
ULTIMATE GREEN CURRY (GAENG KHIAW WAN GAI)
Steps:
- In a medium saucepan, heat the oil over medium heat until sizzling (or if using coconut cream, heat it until bubbling). Add the curry paste and cook, stirring, just until fragrant and the color has intensified, about 1 minute. Watch carefully so it doesn't burn.
- Add the chicken and stir to coat in the curry paste, then pour in the coconut milk and bring to a boil. Add the eggplant, lower the heat to maintain a simmer, and simmer until the chicken and eggplant are cooked through, about 8 minutes. Remove from the heat and stir in the Thai basil, chiles, and lime leaves. Stir in the sugar and fish sauce until the sugar has dissolved. Serve hot over jasmine rice or rice noodles or with roti for dipping.
THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
THAI EGGPLANT & KUMARA CURRY WITH BARLEY (LOW GI)
This is a spicy Thai style curry that makes a filling vegetarian meal. For me, the lime juice and zest really make this curry. Served with boiled pearl barley, instead of rice, it makes a low GI meal. Around 260 cals & 8gms fat per serve. Australian measurements used.
Provided by auntchelle
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse & drain the barley. Fill a large saucepan with 5 cups water and add barley. Bring to the boil then reduce heat. Simmer for 25-30 minutes, or until tender. Drain.
- While barley is cooking, heat oil in large wok (or frying pan) then add curry paste and onion. Cook, stirring, over medium heat for 3 minutes.
- Add eggplant and cook for a further 4 minutes, or until softened.
- Pour in stock and coconut milk. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the lime leaves and kumara and cook for 10 minutes, or until the kumara is very tender.
- Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley.
Nutrition Facts : Calories 238.1, Fat 2.2, SaturatedFat 0.3, Sodium 18.9, Carbohydrate 50.6, Fiber 11.3, Sugar 4.7, Protein 6.3
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- Prep: Cut eggplant into bite-sized chunks, leaving the skin on. Cut bell pepper into slices. Trim tough ends off the snow peas. If serving with rice, start your rice now.
- Saute: Heat 1 Tbsp oil in a large saute pan or wok over medium heat, then add eggplant. Cook until slightly soft and brown on the edges, about 5 to 7 minutes. Add bell pepper and snow peas, continuing to cook until veggies are brightly colored, about 3 more minutes. Remove all veggies from the pan and cover to keep warm.
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- Serve: Stir bamboo shoots and cooked veggies into broth. Spoon over rice, topping with Thai basil.
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