Thai Coconut Ratatouille Recipe

Name: Thai Coconut Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces eggplants, small, unpeeled, cut into 1/2 inch dice; 2 teaspoons coarse salt; 1 1/2 cups chicken broth, defatted; 4 ounces green beans, sliced French style on the bias; 8 ounces green cabbage, shredded 1/2 in wide; 1 medium onion, chopped; 2 tablespoons ginger, minced; 2 tablespoons garlic, minced; 1 tablespoon lemongrass, thinly sliced; 1 tablespoon cilantro, minced; 2 cups bananas, diced; 1 cup plum tomato, chopped and seeded; 1 cup coconut milk; 1/4 cup cilantro, chopped; 6 cups cooked rice

Servings: persons

12 ounces eggplants, small, unpeeled, cut into 1/2 inch dice
2 teaspoons coarse salt
1 1/2 cups chicken broth, defatted
4 ounces green beans, sliced French style on the bias
8 ounces green cabbage, shredded 1/2 in wide
1 medium onion, chopped
2 tablespoons ginger, minced
2 tablespoons garlic, minced
1 tablespoon lemongrass, thinly sliced
1 tablespoon cilantro, minced
2 cups bananas, diced
1 cup plum tomato, chopped and seeded
1 cup coconut milk
1/4 cup cilantro, chopped
6 cups cooked rice

1
Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.
2
Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes.
3
Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.
4
Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.

1363

kcal

Calories

Fat

266

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 15 ingredients. The key ingredients include: 12 ounces eggplants, small, unpeeled, cut into 1/2 inch dice, 2 teaspoons coarse salt, 1 1/2 cups chicken broth, defatted, 4 ounces green beans, sliced French style on the bias, and more.

Yes, Thai Coconut Ratatouille 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 Coconut Ratatouille

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