Eggplant Green Curry
Eggplant Green Curry is a vibrant, aromatic dish that combines tender eggplant with rich coconut milk and spicy green curry paste. This comforting meal is perfect for cozy gatherings or a satisfying weeknight dinner. Simple to prepare, it delivers an explosion of flavors in every bite, making it a delightful centerpiece for any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 1 medium eggplant, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp green curry paste
- 1 cup low-sodium vegetable broth
- 1 cup bell peppers, sliced (red or yellow)
- 1 medium onion, thinly sliced
- 1/2 cup fresh Thai basil leaves
Instructions
- Wash and cube the eggplant. Optionally sprinkle salt on the cubes and let sit for 30 minutes to draw out moisture.
- In a large skillet over medium heat, sauté the sliced onions in a splash of oil until translucent (about 5 minutes).
- Add the cubed eggplant and sliced bell peppers; cook until softened (5-7 minutes).
- Pour in the coconut milk and vegetable broth; stir in the green curry paste. Let simmer for 10-15 minutes.
- Just before serving, stir in fresh basil leaves.
- Serve hot over rice or enjoy it on its own.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added protein, consider incorporating chickpeas or tofu into the dish. - If you prefer a milder flavor, reduce the amount of green curry paste used. - Leftovers can be stored in an airtight container in the fridge for up to three days.