Remember how last week in my Slow Cooker Coconut Chicken Curry post I told you that you could expect lots more curry recipes from me?
This week, I’m sharing my recipe for Thai Green Curry with Eggplant!
If you haven’t worked with eggplant before, it may seem a little intimidating. It’s kind of weird and purple, right?
I’ve always found eggplant to be a little bitter for my tastes, so I make sure to peel away all of the purple skin with a vegetable peeler, then dice it up and place it in a strainer with some salt to let the rest of the bitterness drain away.
Once the eggplant has drained for about fifteen minutes, heat some oil in a pan and let it get screamin’ hot. Add the eggplant and let it get brown and blistered. This will caramelize the outside and add a nice flavor to the vegetable.
The wonderful people over at Frontier Natural asked me to develop this recipe for them using their own recipe for green curry sauce. Take the extra few minutes to make the curry from scratch – you won’t believe how easy it is and if will make your house smell amazing.
The red peppers, spinach, and snow peas really bulk up this delicious dish. My recipe calls for fish sauce, but you can swap it out for soy sauce if you want to make this vegetarian. The recipe won’t taste *exactly* the same, but there’s really no good substitute for the savory umami flavor of fish sauce.
Top with a few fresh bean sprouts for that added crunch and serve over steaming hot Jasmine Rice. Be sure to check out my post on how to make perfect rice every time!
Ready to get cookin’? Here’s the link: