Thai Eggplant Red Curry

Thai Eggplant Red Curry

I have a friend who owns the best Thai food restaurant in my hometown, and people are often blown away by the beautiful variety of produce (much of it she grows herself!) in her spicy creations. Some of her dishes have Thai Eggplants in them, and I love the texture, flavor and tiny soft seeds. The outer skin is also fairly thin, so it’s easy to eat and cooks down well.

Thai Eggplants are not something you’ll find in the regular markets here, so had it not been for her, I would have never known what a Thai Eggplant was or how to eat it.  I happened to be shopping at a Korean market the other day when I came across beautiful green Thai Eggplants. Do I dare try my own Thai Eggplant curry?

Using a basic curry recipe that is my go-to favorite at home, I slightly modified to accommodate the Thai Eggplants. Needless to say, it disappeared quickly in my household!

You Will Need:

  • 8 firm Thai Eggplants – Washed & Quartered
  • 1 Red Pepper – Diced
  • 2 Cups Mushrooms ( I used Oyster Mushrooms)
  • 3 Tablespoons of Thai Red Curry Paste
  • 1 Can of Coconut Milk
  • 2 Cloves Garlic
  • 3/4 Cup Fresh Chopped Basil Leaves
  • 1 Teaspoon Cumin
  • 1 Tablespoon Brown Sugar
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Olive Oil

In a rice maker, prepare eight cups of rice. I used a basmati quinoa lentil blend because I like adding a little more fiber.

Make sure to serve the curry and rice in a large shallow bowl. The sauce will spread across the rice better and it’s beautiful in presentation!

I love this set of YHY 9.6″ striped pattern porcelain serving bowls. The bowls are shallow, yet very large and make excellent dinner dishes. Or, if you’re serving different side dishes, these make excellent serving bowls.

You can save on this porcelain bowl set right now on Amazon ––  Get 10% off purchase of $50, get 15% off purchase of $70, or, 20% off purchase of $100!ENTER CODE: YHYYHY77 at check-out!

How To Prepare

In large non-stick pan,  add olive oil and put the flame on medium heat. Add in garlic, Thai Eggplant, and Red Peppers. Let garlic aromatics cook down with these vegetables for a few minutes and then add the mushrooms. Cook for another 3 minutes and add coconut milk, cumin, red curry paste, brown sugar, and salt.

Stir until everything is well incorporated.

Simmer on low for 10 minutes. Prior to serving, add the fresh basil leaves and let them get wilty into the sauce mixture.

Serve over hot rice.

Would you like a set of shallow stripey patterned serving bowls like this? You’ll find them on Amazon here

Thank you to YHY Porcelain Dishware for providing a set to use for this magnificent dish!



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