| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 452 | 31g | 22g | 34g |
| sugars | fibre | protein | salt |
| 9g | 3g | 13g | 1.92g |
Why I Love Thai Vegetable Green Curry with Eggplant
One of my favorite delicacies to prepare and relish is the Vegetable Green Curry with Eggplant. This is a classic Thai recipe that encapsulates a medley of flavors, resulting in a mouthwatering delight. It’s not just the taste, but the electrifying green color, the comforting texture, and the aromatic exuberance of this dish that truly make it a piece of culinary art.
A Dish Full of Flavors
The diversity of ingredients involved in the delicious Vegetable Green Curry guarantees an interesting variety of tastes and textures. There’s a bit of everything under the sun – slightly sweet from the coconut milk, subtly tangy from the Kaffir lime leaves, a bit of an edge from the eggplant and bamboo shoots, and an encompassing warmth from the Thai green curry paste. The hint of fish sauce adds that extra umami that simply elevates the dish to another level.
This gastronomic experience reminds me of similar green curry dishes, such as Chicken and Vegetable Green Curry, where the richness of the coconut milk and the depth of flavor from Thai herbs coalesce to form the heart of these exotic recipes. Another excellent pairing for this dish would be a mild Chicken Pad Thai along with vibrant Thai Iced Tea for a full-fledged Thai feast.
The Afro-Southern Twist
Coming from a family with Nigerian roots and a deep love for Southern cooking, I’ve always been in the habit of adding my personal twist to the dishes I prepare. This curry recipe is no different. Despite it being a traditional Thai dish, I have explored incorporating my love for Afro-Southern fusion into it. For instance, by switching up the vegetables based on availability and season, or substituting fish sauce with something more commonplace in Afro-Southern cooking like Worcestershire or even smoked turkey leg for that umami flavor.
Chefs like Edouardo Jordan, known for his exceptional skills in marrying Southern cuisine with other diverse culinary traditions, have always been a source of inspiration to me. Like him, I appreciate refining authentic recipes to suit my tastes and those of my loved ones while maintaining the essence of the dish intact. It’s this freedom to experiment and personalize that makes cooking so appealing to me.
Whether you are trying to Perfect your Thai cooking skills or simply looking for a recipe that provides a delectable blend of flavors, this Vegetable Green Curry with Eggplant is sure to satisfy your palate. The combination of Thai basil leaves, red bell peppers, coconut milk, and eggplant provides a robust flavor that never fails to impress. Enjoy it over a bed of jasmine rice, and you have yourself a truly pleasurable meal!
What You’ll Need
- 2 tablespoons vegetable oil
- 1/4 cup Thai green curry paste
- 2 cans (14 ounces each) full-fat coconut milk
- 2 tablespoons palm sugar, or brown sugar
- 3 tablespoons fish sauce
- 2 Kaffir lime leaves, torn into pieces
- 1 cup sliced bamboo shoots, drained
- 2 cups eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced into strips
- 1 cup Thai basil leaves
- 1 cup chopped vegetables (e.g. carrot, broccolini)
- 3 cups steamed jasmine rice, for serving
Method
Step One
Begin by heating the vegetable oil in a large saucepan over medium heat. Once the oil is hot, add the Thai green curry paste. Cook, stirring frequently, until the paste becomes aromatic – this should take about a minute.
Step Two
Next, pour the coconut milk into the saucepan. Add the palm sugar or brown sugar, fish sauce, and Kaffir lime leaves, stirring well to combine. Allow these ingredients to come to a simmer.
Step Three
Now it’s time to add your vegetables. Incorporate the bamboo shoots, eggplant, bell pepper, and other chopped vegetables to the curry. Stir everything to ensure the vegetables are evenly covered with the curry mixture. Allow everything to simmer, uncovered, for about 20-30 minutes, or until your vegetables are tender.
Step Four
Just before you’re ready to serve your curry, stir in the Thai basil leaves. They will wilt quickly, so make sure you don’t add them too soon.
Step Five
Prepare the jasmine rice according to package directions.
Step Six
Divide the rice among your serving plates, then top each with a generous portion of the vegetable green curry. If you’d like, garnish each dish with a sprig of fresh Thai basil for an additional touch.
Your Vegetable Green Curry with Eggplant is now ready to serve and enjoy!
