Thai Green Curry with EggplantPosted: October 8, 2013
I have been getting some beautiful eggplants in my Pinckney’s Produce CSA box the past couple of weeks. I love making Thai curries and eggplant is one of my favorite curry ingredients. Using canned Thai curry paste and canned coconut milk, this eggplant curry couldn’t be easier.
I keep a variety of Thai curry pastes and canned coconut milk in the pantry for quick meals. The Maesri curry pastes are so amazing and functional. There are many different flavors available. My favorites are the red curry, green curry, prik khing, and masaman varieties. You can find Maesri curry pastes at Asian markets. I have even seen them on amazon.com at triple the price (or more) than what they sell for at Asian markets. If you have never been in an Asian market, you should go. They are fascinating places with all kinds of ingredients you have never seen before at really good prices. I have left Asian markets with 6 bags of groceries that cost me less than $40. Many of the ingredients in this recipe are easily found at an Asian market, but may be harder to find at the grocery store. So, use this recipe as an excuse to explore an Asian market.
Here is a picture of the Maesri green curry paste:
My favorite coconut milk is Chaokoh brand. Here’s a picture:
Thai Green Curry with Eggplant
.1 tablespoon coconut oil (or vegetable oil)
.1 4 ounce can Maesri green curry (This amount will make a very hot curry. You may want to start with 1/4 or 1/2 of the can and then add more if you like. It’s easier to add heat than take it away.)
.1 13.5 ounce can of coconut milk (shake the can before opening)
.1 large Italian eggplant (or 2 smaller ones), ends removed and cut into bite-size chunks (you can use any kind of eggplant, really)
.1 green or red bell pepper, seeded and sliced
.1 8 ounce can of bamboo shoots (sliced), rinsed and drained (you can also use fresh slice bamboo shoots that can be found in the produce section at Asian markets)
.1 tablespoon brown sugar (white sugar or coconut palm sugar is fine too) or to taste
.1 tablespoon of fish sauce (also found at an Asian market – my favorite brand is 3 Crabs, but other brands can sometimes be found in the Asian section at the grocery store) – leave this ingredient out to make this a vegetarian dish
.1/2 cup fresh cilantro, chopped (or 1/4 cup chopped Thai basil and 1/4 cup chopped cilantro)
In a wok (or skillet), over medium-high heat, heat the oil and then add the curry paste. Saute until fragrant and then stir in the coconut milk. Once combined, reduce the heat to medium and add the chopped eggplant, bell pepper, and bamboo shoots. Cook, stirring occasionally, until the eggplant is tender. Season the curry with the sugar and fish sauce. Add the chopped cilantro (and Thai basil, if using) and serve with rice.