YELLOW CURRY WITH EGGPLANT
This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat.
Provided by K. Mox
Categories Curries
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
- Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
- Add fish sauce and cook while stirring for 1 or 2 minutes.
- Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
- 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.
- Serve over brown rice.
Nutrition Facts : Calories 968.1, Fat 47.2, SaturatedFat 32.9, Sodium 204.2, Carbohydrate 136.8, Fiber 13.5, Sugar 115.9, Protein 7.5
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emma v rocks Cottey
[email protected]I'm not usually a fan of eggplant, but this dish was surprisingly delicious. The curry sauce was rich and flavorful, and the eggplant was cooked to perfection.
Parbas Mia
[email protected]This recipe is a keeper! The curry was flavorful and the eggplant was cooked perfectly. I will definitely be making this again and again.
King Destiny
[email protected]The curry was a bit too spicy for my taste, but I was able to tone it down by adding some coconut milk. Overall, it was a good recipe and I would make it again.
Gabby Clementz
[email protected]This was my first time making yellow curry, and it turned out great! The instructions were clear and easy to follow, and the curry was absolutely delicious.
Puran Dhakal
[email protected]I love how this recipe uses common ingredients to create such a flavorful and complex dish. The curry sauce was rich and creamy, and the eggplant was perfectly tender.
Aleciyah ivory
[email protected]This dish was a hit at my dinner party! Everyone loved the unique combination of flavors and textures. The eggplant was a great addition, adding a smoky and earthy flavor to the curry.
Md Soyed
[email protected]Easy to follow recipe with great results. The curry was flavorful and the eggplant was cooked perfectly. Will definitely make this again.
Jackson Molora
[email protected]Not a fan of eggplant, but this dish changed my mind. The curry sauce was so flavorful and creamy, it perfectly complemented the tender eggplant. Definitely a new favorite.
Mukamilkhan5055 Khan
[email protected]The curry was delicious, but the eggplant was a bit too soft for my taste. Next time, I'll try cooking it for a shorter amount of time.
Gule Rasuli
[email protected]I've tried many yellow curry recipes, but this one is by far the best. The addition of eggplant adds a unique twist that elevates the dish to a whole new level. Highly recommended!
Kaleb Nethercott
[email protected]Amazing dish! The eggplant was so soft and flavorful, and the curry sauce was rich and creamy. I will definitely be making this again.
Michael Ukwa
[email protected]This yellow curry with eggplant was a delightful culinary experience. The flavors were expertly balanced, with a harmonious blend of sweet, sour, and savory notes. The eggplant was cooked to perfection, retaining its tender texture while absorbing th