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Red Curry Eggplant with Peas
This recipe can be a side dish or a vegetarian main dish. Red curry paste makes this very spicy!
Ingredients
- 1 Medium Eggplant, Chopped into 1 inch cubes
- 3-6 Tbsp. vegetable oil
- 2 Tbps. canned red curry paste
- 3 Green Onions, sliced
- 1 Cup chicken broth
- 1 14.5 oz. can Coconut milk
- 1/2-1 (to taste) chopped jalapeno pepper, seeds removed
- 3 Tbsp. chopped fresh basil
- 1/4 Cup frozen peas
- 2 tsp. fresh lime juice
- Prepared Jasmine Rice
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Method
Saute eggplant in 3 Tbsp. oil over medium high heat for approx. 8 minutes or beginning to soften. Remove from pan, place in bowl and set to the side. Add additional oil to pan after removing eggplant if needed as eggplant will absorb some of the oil. Stir in curry paste and green onions in same pan over medium high heat for about 3-4 minutes. Add Broth to pan and simmer for about 5-7 minutes. Stir in coconut milk, jalapeno peppers, basil, and peas. Simmer for about 7 minutes. Return eggplant to pan along with lime juice. Continue simmering on low heat for approximately 20 minutes. Serve over Jasmine Rice.
Notes: I like to serve this dish when I have vegetarian guests, utilizing the vegetable broth instead of the Tom Yum cube broth. It is filling, relatively inexpensive and easy to prepare.
Number of Servings: 2-4
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