Ingredients and Method to make Thai Eggplant Curry
1 large red onion cut into 1/4 inch pieces
1 large green bell pepper (capsicum/ koda molagai) deseeded and cut into 1/4 inch pieces
12 to 13 medium sized Indian eggplants cut into 1/2 inch cubes
2 tbsp oil (preferably coconut oil)
1 inch piece of ginger minced
4 tsp red curry paste (or to taste)
salt to taste
1 tbsp low sodium soy sauce
1/2 tsp red chili powder (optional) (or to taste)
1/2 cup coconut milk (or to taste)
handful cilantro cut fine (for garnish)
water as needed
Heat oil in a large heavy bottomed pan, add onions and on medium heat saute the onions until they are transparent.
Add minced ginger and stir a few times. Then add green bell pepper, eggplant, salt to taste, soy sauce, chili powder (if using) , red curry paste and water as required to cook the vegetables until soft.
The copyright of this content belongs to Veginspirations.com
When the vegetables are cooked, add coconut milk. Simmer for another couple of minutes until the flavors mingle.
Finally garnish with cilantro and serve hot with plain steamed rice.
1 large red onion cut into 1/4 inch pieces
1 large green bell pepper (capsicum/ koda molagai) deseeded and cut into 1/4 inch pieces
12 to 13 medium sized Indian eggplants cut into 1/2 inch cubes
2 tbsp oil (preferably coconut oil)
1 inch piece of ginger minced
4 tsp red curry paste (or to taste)
salt to taste
1 tbsp low sodium soy sauce
1/2 tsp red chili powder (optional) (or to taste)
1/2 cup coconut milk (or to taste)
handful cilantro cut fine (for garnish)
water as needed
Heat oil in a large heavy bottomed pan, add onions and on medium heat saute the onions until they are transparent.
Add minced ginger and stir a few times. Then add green bell pepper, eggplant, salt to taste, soy sauce, chili powder (if using) , red curry paste and water as required to cook the vegetables until soft.
The copyright of this content belongs to Veginspirations.com
When the vegetables are cooked, add coconut milk. Simmer for another couple of minutes until the flavors mingle.
Finally garnish with cilantro and serve hot with plain steamed rice.
