Easy, Thai eggplant green curry that’s full of comfort and flavor.
c’mon welcome guest contributorGarrett McCordas he shares a favorite recipe for green curry eggplant.
This is as good as any I’ve had at a restaurant!
Elise Bauer
The second is that you have to lightly fry your curry paste to reveal its true potential.
Only then will you have a curry worth eating.
Do not use refrigerated coconut milk.
Elise Bauer
Reheat in the microwave in a saucepan over medium heat until heated through.
Add a little more coconut milk to thin out the sauce out if it has thickened.
More Thai Recipes to Try!
Elise Bauer
Eggplant Green Curry
There are a few special ingredients in this curry.
Most can be found at an Asian market or well-stocked grocery store.
For a vegetarian curry, swap soy sauce or coconut aminos for the fish sauce.
Remove from heat and set aside in a bowl.
Place another tablespoon of vegetable oil in the wok heat over medium heat.
Add half of the coconut milk and mix, simmer for 2 to 3 minutes.
Bring the mixture to a boil.
Cook for 4 to 5 minutes until all ingredients are softened a bit.
Serve over rice with lime wedges on the side.
