Features Thai eggplant (or Thai aubergine, depending on where you are from!), as well as peppers, onions, and aromatics like ginger and garlic. It is also naturally gluten free and vegan (no need for substitutions).
Thai eggplants are little green orbs, about the size of a golf ball and are either green or yellow depending on their ripeness. They are often darker near the stem and fade to a creamier white color at the other end.
PREP TIME: 10 MIN
1 tablespoon olive oil or coconut oil 10 thai eggplant, stems trimmed and sliced into wedges 3 tablespoon red curry paste 1 medium yellow onion, sliced 4 garlic cloves, minced 1 red bell pepper, chopped into bite-sized pieces 1 14 oz. can coconut milk ½ teaspoon salt 2 tablespoon fresh cilantro or thai basil leaves 1 jalapeno or thai chili, minced
COOK TIME: 20 MIN
In a large skillet, heat oil over medium heat.
Once the oil is hot, add in onions, garlic and peppers. Allow to cook for 3-4 minutes and then add in your eggplant, salt, and curry paste
Allow to cook for 3-4 more minutes and then stir in the coconut milk.
Let the eggplant mixture simmer in the liquid for 10-15 minutes, until they are tender.
Top with fresh cilantro or basil and serve over rice