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Eggplant Curry

 

Eggplant Curry

Ingredients

  • 1 Tbsp. Extra Virgin Olive Oil
  • 1/4 cup green curry paste
  • 1/2 cup diced red onion
  • 1 red bell pepper cut into thin strips
  • 1 carrot peeled and sliced on the diagonal
  • 1 (1 1/2 lb.) eggplant, cut into 1” cubes
  • 2 cloves garlic, minced or pressed
  • 1 (13.6 oz.) can coconut milk
  • 2 Tbsp. lime juice
  • 2 Tbsp. soy sauce
  • 1 tsp. fish sauce
  • 1/2 tsp. ground ginger
  • 1/2 tsp. red pepper flakes, optional
  • 1 tsp. salt to taste
  • 3 Tbsp. brown sugar
  • 1/4 cup lightly salted roasted peanuts chopped & more for garnish
  • 1/4 cup cilantro chopped & more for garnish


For the black rice:

  • 1 tsp. Extra Virgin Olive Oil
  • 1/2 cup black rice
  • 2 cloves garlic
  • 3/4 cups water
  • 2 Tbsp. coconut milk
  • Pinch of salt


Directions

  1. Heat Pompeian Organic Extra Virgin Olive Oil over medium/medium low heat.
  2. Toast rice for 5 minutes, then stir in water and coconut milk.
  3. Cook according to package directions.
  4. Heat Pompeian Organic Extra Virgin Olive Oil in a large stockpot over medium heat. Once hot, stir in curry paste and sauté for 30 seconds.
  5. Add in onion, bell pepper, carrot, eggplant, and garlic. Sauté for 5 minutes.
  6. Add in coconut milk, lime, soy sauce, fish sauce, ginger, red pepper flakes, salt, and brown sugar.
  7. Bring to a simmer and simmer for 5-15 minutes, or until eggplant is tender.
  8. Stir in peanuts and cilantro.
  9. Once rice is cooked, evenly pour rice into 3 bowls.
  10. Then pour the curry on top of the rice.
  11. Serve.

Original recipe can be found here.



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