Yellow Curry With Eggplant Food

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YELLOW CURRY WITH EGGPLANT



Yellow Curry With Eggplant image

This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat.

Provided by K. Mox

Categories     Curries

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, Frenched
4 -5 garlic cloves, minced
1 -2 serrano chili, diced
2 -3 tablespoons cooking oil, as needed
1/2-1 teaspoon fish sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 teaspoon ground turmeric
salt and pepper
1 (13 1/2 ounce) can coconut milk
1/4 cup hot water, as needed, to thin sauce

Steps:

  • Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
  • Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
  • Add fish sauce and cook while stirring for 1 or 2 minutes.
  • Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
  • Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
  • Serve over brown rice.

Nutrition Facts : Calories 968.1, Fat 47.2, SaturatedFat 32.9, Sodium 204.2, Carbohydrate 136.8, Fiber 13.5, Sugar 115.9, Protein 7.5

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