Yellow Curry With Eggplant Recipe

Name: Yellow Curry With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, cubed; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 medium yellow onion, Frenched; 4 -5 garlic cloves, minced; 1 -2 serrano chili, diced; 2 -3 tablespoons cooking oil, as needed; 1/2 - 1 teaspoon fish sauce; 1/2 teaspoon ground ginger; 1/4 teaspoon ground coriander; 1 teaspoon ground turmeric; salt and pepper; 1 (13 1/2 ounce) can coconut milk; 1/4 cup hot water, as needed, to thin sauce

Servings: persons

1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, Frenched
4 -5 garlic cloves, minced
1 -2 serrano chili, diced
2 -3 tablespoons cooking oil, as needed
1/2 - 1 teaspoon fish sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 teaspoon ground turmeric
salt and pepper
1 (13 1/2 ounce) can coconut milk
1/4 cup hot water, as needed, to thin sauce

1
Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
2
Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
3
Add fish sauce and cook while stirring for 1 or 2 minutes.
4
Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
5
Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
6
Serve over brown rice.

638

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 14 ingredients. The key ingredients include: 1 small eggplant, cubed, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 1 medium yellow onion, Frenched, and more.

Yes, Yellow Curry With Eggplant 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.

Yellow Curry With Eggplant

How did you like this recipe?

Frequently Asked Questions