Thai Seared Eggplant And Coconut Milk Curry

1. 1

   Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

2. 2

   Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)

3. 3

   Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.

4. 4

   SERVE WITH Rice and garnished with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.