Description
A flavorful Thai green curry with eggplant, coconut milk, and aromatic spices.
Ingredients
Scale
- 1 can (14 oz) coconut milk
- 2 tbsp green curry paste
- 1 medium eggplant, cubed
- 1 bell pepper, sliced
- 1 cup bamboo shoots
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup Thai basil leaves
- 1 tbsp vegetable oil
- 1 cup water
Instructions
- Heat oil in a pan over medium heat.
- Add green curry paste and sauté for 1-2 minutes.
- Pour in half the coconut milk and stir well.
- Add eggplant, bell pepper, and bamboo shoots. Cook for 5 minutes.
- Add remaining coconut milk, fish sauce, brown sugar, and water. Simmer for 10 minutes.
- Stir in Thai basil before serving.
Notes
- Adjust spice level by adding more or less curry paste.
- Use full-fat coconut milk for a richer taste.
- Serve with jasmine rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Thai green curry, eggplant curry, coconut curry