Thai Green Curry With Aubergine

Thai chicken and aubergine green curry 25 min I like to use my homemade Thai green curry paste see footnote to make this chicken and aubergine curry but if you are short on time the supermarket versions are really good these days. Warming chilli and creamy coconut smothered veggies make for a satisfying supper.


Aubergine Eggplant Thai Green Curry This Warming Bowl Of Thai Green Curry Is Full Of Flavour Yet Very Healthy And Simple To Make It Is A Spicy Comforter T

In a pan or wok add 1 tbsps of oil then cook until sizzling before adding the aubergine spring greens and baby corn.

Thai green curry with aubergine. Reduce the heat to medium-low and stir in basic green curry. Place another tablespoon of vegetable oil in the wok heat over medium heat. Cook for about 3 minutes until it begins to smell fragrant.

Sear eggplant in hot oil until blistered about 3 minutes. Top tip for making Thai chicken curry with aubergine and green beans. Heat curry paste add half of the coconut milk.

Fry in medium heat for about 5 minutes before adding the coconut milk. Choose an eggplant with smooth shiny skin a firm texture and with a green stem no browning or mushyness. Add half of the coconut milk and mix simmer for 2 to 3 minutes.

Pour in coconut milk lime juice palm sugar lemongrass and bring it to a gentle boil. If you cant find Thai eggplants its fine to use whatever eggplant you can find at the store. This Vegetarian Thai Red Curry.

Add the remaining tablespoon of oil along with the red pepper and snow peas and sauté for one minute. In a large deep frying pan or saucepan heat a further 3tbsp of oil and add half of your curry paste freeze the rest. Green Eggplant Curry Recipe Take a wok or pan and add some oil to it and keep it on high heat.

Saute until fragrant for a minute or so. Cook for 5 mins until the meat and vegetables are tender. Add spinach and toss to wilt.

25 out of 5 star rating. Add the chicken and aubergine and stir well to coat in the paste. Cook it until the eggplant is soft and has a slight sear for about 3-4 minutes.

In the same wok add some oil heat it and add in Thai Dragon Green Curry paste. Stir cover the pan or wok with a lid and leave to cook for another 6-7 minutes. The beauty of eggplant in the green curry fried rice or Thai green curry is that it soaks up all the spicy savory sweet flavor of the green curry so each bite of eggplant is extra jam packed with flavor.

Pour in the coconut milk and add the green beans. Add in the Thai green curry paste and chilli. Add the pieces of eggplant and stir fry it until it becomes lightly brown and blistered.

Add the fish sauce and lime juice and serve topped with the remaining ingredients as a garnish. Use any color of sweet peppers you like. Serve with freshly cooked rice.

Add your coconut milk and then a cans worth of water. Heat the oil on medhigh heat in a saucepan and fry curry paste to build aroma Add 100ml coconut milk to loosen the mix and bring to a light boil then blend in the shrimp paste. 1 hr and 25 mins.

Add the curry paste - be careful as it will cause the oil to spit - and sauté over medium heat until fragrant about 20 to 30 seconds. Red and yellow tend to be sweeter than green. Bring to the boil before adding your beans broccoli bamboo shoots aubergine and chopped chilli.

This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day. Stir in cooked eggplants and bell peppers and continue to cook for 5 minutes.


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