Thai Red Curry With Grilled Eggplant & Fresh Herbs

 

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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!!

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Nutrition Wise!

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!

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Thai Red Curry With Grilled Eggplant

Ingredients

  • 3 Medium eggplant
  • 1 cup bamboo shoots
  • 1 red banana pepper (sliced)
  • 1 Tsp ginger (grated)
  • 1 onion (sliced)
  • 2 Tbsp red curry paste
  • 2 Cups coconut milk
  • 1/2 cup fresh basil
  • 1/4 cup fresh mint
  • 1 Tsp sea salt
  • 1 Tbsp coconut oil (or olive oil)

Directions

Cut eggplant into 1/2 inch slices. Lay flat on a baking sheet and grill/bake at 400 degrees for 10-15 minutes till golden brown
Heat oil, add sliced onion, ginger, red curry paste and cook about 4 minutes till oil floats on top. Add grilled eggplant, sliced red pepper and bamboo shoots and saute another 3-4 minutes.
Add coconut milk, salt and simmer for about 7-10 minutes. Add fresh basil and mint and simmer about two minutes.

Comments

  1. Hey Sue, Haven’t visited in awhile and then got this gorgeous recipe via email. Love Thai & eggplant so this is great. Love the color in this recipe. Can’t wait to make. yummmmm

  2. Now I would love to order a dish of this!!! Eggplant is my favorite and trying to eat more veggie/vegan. May add some tofu to this dish. What do you think?

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