Seared Eggplant and Coconut Milk Curry Recipe

Name: Seared Eggplant and Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Japanese eggplant, cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil; 1/2 medium onion diced; 1-inch knob fresh ginger, grated; 2 cloves garlic, minced; 1 cup coconut milk; 1 tablespoon fish sauce; 1 tablespoon curry powder; 1 teaspoon brown sugar; Fresh cracked black pepper, to taste; 1 Thai chili, sliced (optional); Chopped cilantro, to garnish

Servings: persons

1 pound Japanese eggplant, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1/2 medium onion diced
1-inch knob fresh ginger, grated
2 cloves garlic, minced
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon curry powder
1 teaspoon brown sugar
Fresh cracked black pepper, to taste
1 Thai chili, sliced (optional)
Chopped cilantro, to garnish

1
Heat a large skillet over medium-high heat.
2
Add the olive oil and after the oil is hot, stir in the eggplant.
3
Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
4
Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft.
5
(If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
6
Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies.
7
Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Japanese eggplant, cut into 1-inch pieces, 3 tablespoons extra-virgin olive oil, 1/2 medium onion diced, 1-inch knob fresh ginger, grated, and more.

Yes, Seared Eggplant and Coconut Milk Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Eggplant and Coconut Milk Curry

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