Eggplant Green Curry

Name: Eggplant Green Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 serving Vegetable oil; 2 Japanese eggplants, cut into bite-sized pieces; 1 red bell pepper, seeded, sliced into sticks; 1 can bamboo shoots; 3 Tbsps green curry paste; 1 can coconut milk; 3 makrut lime (kaffir lime) leaves; 1 lemongrass stalk, cut into three pieces and bruised; 1 Tbsp fish sauce; 1 Tbsp brown sugar; 59 milliliters Thai Basil or Sweet Basil leaves; 1 Thai chilies, depending on your heat preference

The recipe Eggplant Green Curry can be made in about 30 minutes. One serving contains 369 calories, 7g of protein, and 29g of fat. This recipe serves 4. It is a reasonably priced recipe for fans of Indian food. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. A mixture of brown sugar, thai chilies, basil leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Place a tablespoon of vegetable oil in a wok or deep pan over high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Wok

Add eggplant and stir-fry until skin becomes lightly brown and blistered, and the eggplant insides begin to soften and get a slight sear, about 3 to 4 minutes.

Ingredients you will need

Eggplant

The eggplant will absorb the oil, if some of the eggplant pieces don't get any, add a little more oil.

Ingredients you will need

Eggplant

Cooking Oil

Remove from heat and set aside in a bowl.

Equipment you will use

Bowl

Heat curry paste, add half of the coconut milk:

Ingredients you will need

Coconut Milk

Curry Paste

Place another tablespoon of vegetable oil in the wok heat over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Wok

Add the curry paste - be careful, as it will cause the oil to spit - and sauté over medium heat until fragrant, about 20 to 30 seconds.

Ingredients you will need

Curry Paste

Cooking Oil

Add half of the coconut milk and mix, simmer for 2 to 3 minutes.

Ingredients you will need

Coconut Milk

Add the lemongrass, makrut lime leaves, fish sauce, brown sugar, and remaining coconut milk and bring to a boil.

Ingredients you will need

Coconut Milk

Brown Sugar

Lime Leaves

Fish Sauce

Lemon Grass

Add the bamboo shoots, cooked eggplant, and bell pepper. Cook for 4 to 5 minutes until softened a bit.

Ingredients you will need

Bamboo Shoots

Bell Pepper

Eggplant

Stir in basil and chilies and remove from heat.

Ingredients you will need

Chili Pepper

Basil

Serve over rice with lime wedges on the side.

Ingredients you will need

Lime Wedge

Rice

Equipment

Frying Pan

Wok

Bowl

Ingredients

Servings:

1serving

Vegetable oil 2

Japanese eggplants, cut into bite-sized pieces 1

red bell pepper, seeded, sliced into sticks 1can

bamboo shoots 3Tbsps

green curry paste 1can

coconut milk 3

makrut lime (kaffir lime) leaves 1

lemongrass stalk, cut into three pieces and bruised 1Tbsp

fish sauce 1Tbsp

brown sugar 59milliliters

Thai Basil or Sweet Basil leaves 1

Thai chilies, depending on your heat preference

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Green Curry works really well with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is King Frosch Riesling Auslese All Natural German. It has 5 out of 5 stars and a bottle costs about 19 dollars.