Thai Eggplant Curry Recipe
This Thai Eggplant Curry Recipe features thai eggplant (or Thai aubergine, depending on where you are from!), as well as peppers, onions, and aromatics like ginger and garlic. This recipe is also naturally gluten free and vegan.
Servings: 4 servings
Calories: 313kcal
Ingredients
- 1 tbsp. olive oil or coconut oil
- 10 thai eggplant stems trimmed and sliced into wedges
- 3 tbsp. 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 tsp. salt
- 2 tbsp. fresh cilantro or thai basil leaves
- 1 jalapeno or thai chili minced
Instructions
- Dice up all of your veggies into bite sized pieces.
- In a large skillet, heat oil over medium heat.
- Once the oil is hot, add in onions, garlic and bell peppers. Allow to cook for 3-4 minutes and add curry paste.Add in your eggplant, minced jalapeno, and salt. Stir to coat.
- Allow to cook for 3-4 more minutes and then pour in the coconut milk. Stir.
- 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
Nutrition
Calories: 313kcal | Carbohydrates: 13g | Protein: 4g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 258mg | Potassium: 419mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3077IU | Vitamin C: 48mg | Calcium: 60mg | Iron: 3mg