Thai Basil Eggplant Curry Recipe

Name: Thai Basil Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup peanut oil (or vegetable oil, etc.); 3 tablespoons red curry paste (that's about 1/3 of a 4 ounce tin. Look for tins or jars in the Asian aisle of larger anglo grocery ); 3 -4 carrots; 4 small red potatoes; 2 large Japanese eggplants (or 1 and a half big black eggplants); 2 small bell peppers (green, red, or preferably both); 2 small onions; 2 large zucchini; 4 -5 basil sprigs (preferably Thai basil); 1 (13 1/2 ounce) can coconut milk (unsweetened); 1 (11 ounce) can chicken broth (or water if you want to keep it vegan); 3 tablespoons red curry paste (or another third your 4 oz tin, or go crazy and use a half a tin above and the other half here, if y); white rice, to serve (preferably jasmine rice)

Servings: persons

1/3 cup peanut oil (or vegetable oil, etc.)
3 tablespoons red curry paste (that's about 1/3 of a 4 ounce tin. Look for tins or jars in the Asian aisle of larger anglo grocery )
3 -4 carrots
4 small red potatoes
2 large Japanese eggplants (or 1 and a half big black eggplants)
2 small bell peppers (green, red, or preferably both)
2 small onions
2 large zucchini
4 -5 basil sprigs (preferably Thai basil)
1 (13 1/2 ounce) can coconut milk (unsweetened)
1 (11 ounce) can chicken broth (or water if you want to keep it vegan)
3 tablespoons red curry paste (or another third your 4 oz tin, or go crazy and use a half a tin above and the other half here, if y)
white rice, to serve (preferably jasmine rice)

1
This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. I'll bet you can do it the second time you make this, though. Again, this makes a LOT of food so you'll need a big wok or cook pot, or cut the quantities in half.
2
Put your rice on so it's cooking while you work. Follow the directions on the bag and set a timer if you have one because you'll be distracted. It'll be done before the food is ready but will stay plenty hot enough to serve.
3
Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Cover and go to the next step.
4
Cut the eggplant into bite-sized cubes. You can peel the eggplant if you want but I think both texture and flavor is better if you leave the skin on. Add to the pan; saute, stirring occasionally, another five minutes. Cover and go on to the next step.
5
Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes. Cover and go to the next step.
6
Cut the zucchini into bite-size pieces and add to the pan. Strip the basil leaves off their stems and add them too. Stir and cover. Just one more step and you're done.
7
Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Take a good long whiff of it. WOW! Remember to sneeze away from the food. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Get excited about how awesome this is going to be.
8
Add the coconut/chicken/curry liquid to the pan and let it come to a simmer. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Dinner's ready!
9
Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Jasmine rice really is preferable for this. If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Instant rice is an abomination in the eyes of the Lord.

311

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/3 cup peanut oil (or vegetable oil, etc.), 3 tablespoons red curry paste (that's about 1/3 of a 4 ounce tin. Look for tins or jars in the Asian aisle of larger anglo grocery ), 3 -4 carrots, 4 small red potatoes, and more.

Yes, Thai Basil Eggplant 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.

Thai Basil Eggplant Curry

How did you like this recipe?

Frequently Asked Questions