Eggplant Curry

Created 28 Dec 2017 16:20, Updated 28 Dec 2017 16:21

Eggplant Curry

from Thai: A Culinary Journey of Discovery cookbook

peanut or vegetable oil for deep-frying, plus 2 T
2 eggplants cut into 3/4-inch cubes
1 bunch scallions, chopped
2 garlic cloves, chopped
2 red bell peppers, cut into 3/4-inch cubes
3 zucchini, thickly sliced
1 3/4 c coconut milk
2 T red curry paste
handful of cilantro, chopped, plus sprigs for garnish
cooked rice or noodles, to serve

Heat the oil for deep-frying in a preheated wok or a deep fryer to 350-375 degrees or until a cube of bread browns in 30 seconds. Add the eggplant cubes in batches, and cook for 45 seconds to 1 minute or until crisp and brown all over. Remove with a slotted spoon and drain on paper towels.

Heat remaining 2 T oil in a separate preheated skillet. Add the scallions and garlic and stir-fry over medium-high heat for 1 minute. Add the bell pepper and zucchini and stir-fry for 2-3 minutes. Add the coconut milk and curry paste and bring gently to a boil, stirring occasionally. Add the eggplants and cilantro, then reduce the heat and simmer for 2-3 minutes.

Serve immediately with rice or noodles and garnished with cilantro sprigs.

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