Best 3 Japanese Eggplant With Haricots Verts And Thai Red Curry Recipes
**Japanese Eggplant with Haricots Verts and Thai Red Curry: A Unique and Flavorful Fusion Dish**
This exquisite dish combines the subtle flavors of Japanese eggplant, the crunch of haricots verts, and the aromatic heat of Thai red curry. The result is a harmonious blend of sweet, savory, and spicy notes that will tantalize your taste buds. The eggplant is roasted to perfection, bringing out its natural sweetness, while the haricots verts retain their vibrant color and texture. The Thai red curry adds a touch of heat and depth, creating a dish that is both comforting and exciting. This recipe is easy to follow and can be customized to your desired spice level. Whether you're a fan of Japanese, Thai, or fusion cuisine, this dish is sure to impress.
**Additional Recipes:**
* **Thai Red Curry Paste:** Learn how to make your own fragrant and flavorful Thai red curry paste from scratch. This versatile paste can be used in a variety of dishes, including curries, stir-fries, and marinades.
* **Japanese Eggplant:** Discover the art of preparing Japanese eggplant in this comprehensive guide. From selecting the right eggplant to cooking it perfectly, this guide will help you create delicious eggplant dishes that are both visually appealing and packed with flavor.
* **Haricots Verts:** Explore the many ways to cook and enjoy haricots verts, also known as French green beans. This guide provides recipes for sautéed, roasted, and steamed haricots verts, as well as tips for selecting and storing them.
JAPANESE EGGPLANT WITH HARICOTS VERTS AND THAI RED CURRY
Categories Ginger Side Stir-Fry Vegetarian Eggplant Green Bean Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
RED THAI COCONUT CURRY WITH EGGPLANT
This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.
Provided by at4605
Categories World Cuisine Recipes Asian Thai
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
- Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
- Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
- Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 36.2 g, Fat 26.4 g, Fiber 9.1 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 1090.5 mg, Sugar 16.8 g
RED CURRY-MARINATED JAPANESE EGGPLANT
Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
Provided by Chris Morocco
Yield Serves 4
Number Of Ingredients 9
Steps:
- Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
- Marinade can be made 3 days ahead. Cover and chill.
Tips for a perfect Japanese eggplant with haricots verts and Thai red curry dish:
- Choose small, tender Japanese eggplants for the best flavor and texture. - Cut the eggplant into 1-inch cubes for even cooking. - To prevent the eggplant from absorbing too much oil, pat it dry with paper towels before cooking. - Use a large skillet or wok to ensure that the eggplant is cooked in a single layer. - Cook the eggplant over medium-high heat until it is tender and slightly browned. - Add the haricots verts and Thai red curry paste and cook for a few minutes more. - Stir in the coconut milk and bring to a simmer. - Simmer for 10-15 minutes, or until the eggplant is cooked through and the sauce has thickened. - Garnish with fresh basil or cilantro before serving.Conclusion:
This Japanese eggplant with haricots verts and Thai red curry dish is a delicious and healthy meal that is easy to make. The eggplant is tender and flavorful, the haricots verts add a bit of crunch, and the Thai red curry paste gives the dish a slightly spicy kick. Serve this dish with rice or noodles for a complete meal.
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