Description
A delicious and hearty yellow curry featuring eggplants, perfect served over rice.
Ingredients
Scale
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 2 medium eggplants, cubed
- 5 cloves garlic, minced
- 4 tablespoons yellow curry paste
- 1 14 ounce can coconut milk
- 1 cup onions, chopped
- 1 cup bell pepper, chopped
Instructions
- Heat a small amount of oil — or vegetable broth for oil-free cooking — in a large casserole over medium heat. Add the onions, garlic, and bell pepper and fry for around 3 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant. Do not let the garlic brown.
- Add the eggplant cubes and stir to combine with the aromatics. Fry for a further 2 minutes, stirring occasionally. The eggplant will begin to absorb the oil and soften slightly at the edges — this helps it take on flavor before the liquid is added.
- Add the coconut milk and yellow curry paste. Stir well until the curry paste is fully dissolved — no streaks should remain. Add the optional smoked paprika and cumin if using. Season with salt and pepper and stir to combine.
- Place a lid on the pot and cook on medium heat for 15 minutes, stirring occasionally. The curry is ready when the eggplant is tender when pierced with a fork but still holding its shape — not mushy or collapsed. Taste and adjust seasoning. Add more curry paste for extra heat or a splash more coconut milk to mellow the sauce.
- Serve in bowls or over rice on plates, garnished with fresh cilantro or Thai basil if available.
Notes
- This curry is versatile; feel free to add other vegetables as desired.
- Garnish with fresh herbs for an added flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg