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Recipe for cooking incredibly delicious Thai Eggplant Curry

In Thailand, many kinds of eggplant are used and in Australia we are also being offered a variety. The most common kind, however, are large purple eggplants, and they are superb in this dish, though you may use other types if available.

Thai Red Curry with Tofu and Eggplant - Connoisseurus Veg

Image Source: connoisseurusveg.com/wp-content/uploads/2014/08/red-curry-portrait.jpg

Serves 4

  • 500 g (1 lb) eggplant
  • oil for deep-frying
  • 2 tablespoons Pepper, Garlic and Coriander Paste (see page 172) or
  • Green Curry Paste (see page 174)
  • 250 ml (8 fl oz/1 cup) canned coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • chopped fresh coriander

Wash and dry eggplant but do not peel. If using slender eggplant, cut into short slices crossways. Cut large eggplant into large cubes. Deep-fry a few at a time in hot oil until well browned. Lift out on a slotted spoon and drain on absorbent paper. Heat 1 tablespoon of oil and on low heat fry the paste for 1-2 minutes, stirring. Add the coconut milk, diluted with an equal amount of water. Bring to the boil. Stir in the fish sauce and palm sugar and simmer for 5 minutes, then add the eggplant and simmer for 10 minutes or until the eggplant is tender. Sprinkle with chopped coriander and serve with steamed rice.

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