Turn the heat to medium high … Your email address will not be published. I use it to prepare the Nyonya dish called Kapitan chicken and Thai green curry. I learned the trick ages ago from my mother and stand by it. 1/4 cup cashews lightly toasted. Stir and cover. Get excited about how awesome this is going to be. You'll need a BIG pot to cook it in. I’ve just discovered your site and, as a rabid carnivore, I have to say that your recipes look DELICIOUS! Serve in a bowl over steaming white rice and a box of Kleenex on the table because you're probably going to need it. Notify me of follow-up comments by email. Cut the eggplant into slices. 1/4 – 1/2 tspn salt (+ more to salt eggplant) If you serve this worthy food over instant rice I swear I'll drive over there and whup you myself. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. If you don’t like eggplant, it can be replaced with squash or zucchini. Your email address will not be published. Start with the carrots and potatoes; slice them fairly thin and saute them in the oil and 1/3 tin of curry paste on medium-high heat for five minutes. Thanks for the visit and words. Tried this recipe and loved it! 1 tspn coriander seed ground Oh yeah, and this makes a ton of food. 1/2 tspn sugar I’ve also experimented with more tomato and no coconut milk. Add chile and garlic; cook and stir until garlic is golden, … Für einen noch exotischeren Geschmack erweitere deine Gewürzmischung um etwas feingehacktes Zitronengras und 1/2 TL geschroteten schwarzen Pfeffer. 31 %, cup peanut oil (or vegetable oil, etc. Cut the zucchini into bite-size pieces and add to the pan. If you don't have a big wok or a gumbo pot, cut the recipe in half. Call one of your family in to smell it and laugh as they experience the same thing you just did, but not in a mean way so they won't get mad when you then ask them to set the table for you while you finish up. Die Kokosnussmilch kannst du mit 1/2 Tasse Wasser und + 1/2 TL Maisstärke oder 2 Tomaten ersetzen. Put your rice on so it's cooking while you work. This site uses Akismet to reduce spam. Follow the directions on the bag and set a timer if you have one because you'll be distracted. This recipe for Eggplant Basil Thai Curry is based on one of my favorite dishes from the takeaway Thai counter at the family-style, super authentic, sometimes dicey Boston Chinatown Eatery. 1 or 2 cloves garlic finely chopped You can peel the eggplant … I first had it at Titaya's Thai restaurant here in Austin, Texas. 4 tablespoons oil divided, use oil of choice (I used avocado oil) Man of meats or not, all are welcome. :). 8 oz / 220 g extra firm tofu Replace coconut milk with 1/2 cup water + 1/2 tspn cornstarch or use 2 tomatoes. Get a blender out and blend the can of coconut milk with one can full of chicken broth and the second 1/3 of red curry paste. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. Remove pan from heat, add basil leaves and toss to combine with eggplant. 1 medium tomato chopped Cut the eggplant into bite-sized cubes. 1 medium red onion chopped https://www.vegetariantimes.com/recipes/thai-spicy-eggplant-with-sweet-basil Add vinegar and soy sauce. This is the dish that taught me to give eggplant a second look. https://www.allrecipes.com/recipe/272572/thai-basil-eggplant Be the first to review this recipe. Once it's simmering you can check a potato or a carrot for doneness; they should be tender. Instead of just coriander we used a pre-made indian curry (mixing cultures makes the best food!) Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. 3/4 cup / 6 oz / 180 ml coconut milk And, we added a tablespoon of fish sauce, subtle but adds great depth to the recipe. See what works for you! 1/2 cup fresh basil chopped (+ 3-4 leaves for garnish) It'll be done before the food is ready but will stay plenty hot enough to serve. Cover and go to the next step. It came out very well. Take a good long whiff of it. Cooks have debated endlessly on whether or not salting eggplant is necessary. 3 Tbs oil 1 1/2 pounds Asian eggplants, cut into large bite-sized pieces Let it stand for 15 minutes, … In my travels in Thailand I had many excellent similar dishes with basil and eggplant, mostly in bustling Bangkok back alleys and on the then mostly-undiscovered paradise Ko Chang island. I used tempeh instead of tofu and added a bit more chili flakes- and it was delicious! I tried this recipe, with slight variations like I put capsicum and didnt use tofu (I didnt have it in hand.). Jasmine rice really is preferable for this. WOW! Can’t wait to hear about your experiences with the other recipes, too, Ulrike! This is written to chop as you go, but if that makes you nervous or you don't think you can work quickly enough, just chop everything first. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Especially ambitious world travelers / overseas expats like yourself :) When you try the eggplant basil do let me know how it goes. Learn how your comment data is processed. The Lotus and the Artichoke goes to print! Wonderful! This results in more of a stir-fry and less of a creamy coconut curry. Dinner's ready! Required fields are marked *. Thanks for the recipe. Cover and go to the next step. serves 2-3 / time 45 min 1 medium / 220 g eggplant (aubergine) 8 oz / 220 g extra firm tofu 3 Tbs oil 1 medium red onion chopped 1 or 2 cloves garlic finely chopped 1 inch / 2 cm fresh ginger peeled, finely chopped 1 tspn coriander seed ground 1/2 tspn red chili flakes or 1-2 red or green chilis Chopped lemongrass and 1/2 tspn ground black pepper may be added to spices for stronger flavor. Also we added 2 sweet red peppers at the same time as the eggplant and we actually increased the curry powder to taste as we cooked. 1 inch / 2 cm fresh ginger peeled, finely chopped Remember to sneeze away from the food. Slice the onion and bell pepper into fairly thin strips and add them to the pan; saute, stirring occasionally, another five minutes.

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