THAI BASIL EGGPLANT CURRY
This is the dish that taught me to give eggplant a second look. I first had it at Titaya's Thai restaurant here in Austin, Texas. Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Ingredients are listed in order of appearance in the film, and order and timing are key to best texture. As written, this is pretty damned spicy... enough to make your nose run. Oh yeah, and this makes a ton of food. You'll need a BIG pot to cook it in. If you don't have a big wok or a gumbo pot, cut the recipe in half.
Provided by lolsuz
Categories Curries
Time 45m
Yield 1 Huge pot of food, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
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Nauman Kallu
[email protected]This curry is a bit too spicy for me.
M&C Foulds
[email protected]This curry is a great way to use up leftover eggplant.
Abu bakar Rasheed
[email protected]I love the flavor of this curry. It's the perfect combination of sweet, savory, and spicy.
Kiony Badenhorst
[email protected]This curry is so delicious and easy to make. I will definitely be making it again.
Irene Stacy
[email protected]I love that this curry can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
v master
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavor of the sauce, and they always ask for seconds.
Djlucky campbell
[email protected]I've made this curry several times now and it's always a hit. It's the perfect weeknight meal because it's quick and easy to make, and it's always a crowd-pleaser.
Rasul Yasin20
[email protected]This curry is so flavorful and easy to make. I love that I can use pantry staples to create such a delicious meal. I will definitely be making this again and again.
real sorry
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this curry. The eggplant was cooked perfectly and the flavors were amazing. I would definitely make this again.
Josh Veach
[email protected]This curry is a bit spicy, but in a good way. The heat is balanced out by the sweetness of the coconut milk and the earthiness of the eggplant. I would definitely recommend this recipe to anyone who loves Thai food.
Andrew Fiveash
[email protected]I made this curry for a party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again for future gatherings.
balach ali
[email protected]This curry is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, and this recipe was the perfect way to use it up. The curry was delicious and I didn't have to waste any food.
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[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and satisfying meal. I will definitely be adding this to my regular rotation of recipes.
EFE OFOU
[email protected]This curry is packed with flavor! The combination of basil, eggplant, and coconut milk is simply divine. I served it with jasmine rice and it was the perfect meal.
Menna Anna
[email protected]I was skeptical about using eggplant in a curry, but I'm so glad I gave this recipe a try. The eggplant added a wonderful texture and flavor to the dish. I will definitely be making this again.
Martha Mbewe
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish with ease. The end result was a delicious and authentic Thai curry that was a hit with my family.
Echedolu Chinonye
[email protected]This Thai basil eggplant curry was an absolute delight! The flavors were incredibly well-balanced, with the perfect amount of heat, sweetness, and umami. The eggplant was cooked to perfection, tender and flavorful without being mushy. I'll definitely