Creamy Thai red curry with grilled eggplant, bamboo shoots and fresh basil. I made grilled eggplant moussaka last Sunday and the deep purple leftover eggplants on my kitchen counter were calling out to me, so I turned them into an easy Thai red curry. This recipe is so easy! Seriously!! If Thai cooking intimidates you, this recipe will convert you! It does not have all the ingredients and steps of a traditional Thai red curry, but it is flavorful, healthy and best of all: super easy to make! Perfect for that evening when you come home tired from work and just need to throw something together. There’s something about grilling an eggplant that brings out its intense distinct flavor! I love eggplant and grilled eggplant is my favorite way to eat eggplant. Cook some onion, ginger, red curry paste and simmer in coconut milk. Add your grilled eggplant, bamboo and some fresh basil and mint and you have an easy Thai red curry which tastes great over some basmati rice or plain as a soup! Look at all that creamy flavor!!
Eggplant is loaded with phytonutrients that act as antioxidants that help to reduce the number of free radicals in the body which damage cells and may contribute to certain diseases, including some cancers and heart diseases. Eggplants are also a good source of dietary fiber, which can help improve cardiovascular and digestive health. Coconut milk is a source of healthy fat that gets burnt as fuel and the fats in coconut milk strengthen the immune system. Put the two together for a great healthy immune boosting curry!