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Thai eggplant curry with fresh herbs and white rice in a teal bowl on a white wooden table with a pink and white striped napkin and small dishes of lime, sauce and sliced scallions.

Thai Eggplant Curry

basmati rice, chili sauce, lime

STARS

A Thai-style yellow curry with a blend of summer vegetables including eggplant, summer squash, bell peppers, and tomatoes. Serve over basmati rice with lime, scallion, cilantro and fresno chile sauce to drizzle over the top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Vegetables

  • 2 eggplants, sliced into rounds on the diagonal
  • Olive oil to coat
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • Salt and pepper to taste

Thai Yellow Curry

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 lemongrass stalk, minced
  • 1 tablespoon yellow curry paste
  • 1 onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can full-fat coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 4 pieces naan

Rice

  • 1 cup white basmati rice
  • ½ teaspoon salt

Fresno Chile Sauce

  • 2 fresno chiles
  • 1 garlic clove
  • ½ cup rice wine vinegar
  • Salt and pepper to taste

Serving

  • 1 cup cherry tomatoes, halved
  • 2 scallions, minced 
  • ½ cup chopped cilantro
  • 1 lime, sliced into wedges
Directions
1
Preheat the oven to 375°F. 
2
Arrange the eggplant in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, until tender. 
3
Toss the zucchini and bell pepper with 1 tablespoon oil and a pinch of salt and pepper on a second baking sheet and roast for 10-12 minutes, until browned. 
4
For the curry, heat the oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes. Remove the lime leaves. Adjust the seasoning.
5
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
6
Add all chile sauce ingredients to a blender and purée until smooth. 
7
To serve, divide the rice between bowls. Top with roasted vegetables, cherry tomatoes and curry sauce and garnish with scallions and cilantro. Serve with chile sauce and lime wedges on the side. 

Thai Eggplant Curry

basmati rice, chili sauce, lime

STARS

A Thai-style yellow curry with a blend of summer vegetables including eggplant, summer squash, bell peppers, and tomatoes. Serve over basmati rice with lime, scallion, cilantro and fresno chile sauce to drizzle over the top.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Vegetables

  • 2 eggplants, sliced into rounds on the diagonal
  • Olive oil to coat
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • Salt and pepper to taste

Thai Yellow Curry

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 lemongrass stalk, minced
  • 1 tablespoon yellow curry paste
  • 1 onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can full-fat coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 4 pieces naan

Rice

  • 1 cup white basmati rice
  • ½ teaspoon salt

Fresno Chile Sauce

  • 2 fresno chiles
  • 1 garlic clove
  • ½ cup rice wine vinegar
  • Salt and pepper to taste

Serving

  • 1 cup cherry tomatoes, halved
  • 2 scallions, minced 
  • ½ cup chopped cilantro
  • 1 lime, sliced into wedges

Directions

1
Preheat the oven to 375°F. 
2
Arrange the eggplant in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, until tender. 
3
Toss the zucchini and bell pepper with 1 tablespoon oil and a pinch of salt and pepper on a second baking sheet and roast for 10-12 minutes, until browned. 
4
For the curry, heat the oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes. Remove the lime leaves. Adjust the seasoning.
5
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
6
Add all chile sauce ingredients to a blender and purée until smooth. 
7
To serve, divide the rice between bowls. Top with roasted vegetables, cherry tomatoes and curry sauce and garnish with scallions and cilantro. Serve with chile sauce and lime wedges on the side.