Eggplant Green Curry

Easy Thai-Style Green Curry

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 11/14/2017, viewed by 1107 , 1 Comments

I love curry of all kinds.

What you will need

1 yellow onion

3 medium eggplant

1 tbsp fresh ginger, grated

2 tbsp fresh turmeric, grated

1 can coconut milk

A couple of sprigs of basil

1 frond lemongrass

8 oz crimini mushrooms

2 tbsp green curry paste

Olive oil

How to cook

1

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Gently cook down some sliced onion in oil on medium low heat.

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, both sides seasoned with salt. This will help remove some moisture from the eggplant.

Slice eggplant on a bias. Arrange the slices on a rack or some paper towels, both sides seasoned with salt. This will help remove some moisture from the eggplant.

3

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Peel ginger and turmeric with a spoon. Grate and add to the cooking onion.

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Combine coconut milk and basil. Blend until smooth.

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Slice up the lemongrass as fine as possible.

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Line up the crimini mushrooms and quarter them.

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a bit.

Add the green curry to the cooking onion base. Stir it up and let it toast a bit.

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Toss the mushrooms into the base and stir it up.

9

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om.

I used a little water to remove some of the browned stuff from the pan bottom.

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 of the eggplant. Fry the eggplant slices on both sides in olive oil until browned.

Take some paper towels and soak up a little of the liquid that's seeped off of the eggplant. Fry the eggplant slices on both sides in olive oil until browned.

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When the eggplant slices are fried, add them to the base.

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d you're ready to go. You might want to add a touch of salt, but be careful because there was salt on the eggplant.

Add the basil coconut milk puree. Stir it up. Let it come up to a simmer and you're ready to go. You might want to add a touch of salt, but be careful because there was salt on the eggplant.

Comments

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Peter Laxalt avatar
Peter Laxalt
11/25/2017 ☰
My god 😰😬😩😥😋
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