THAI SEARED EGGPLANT AND COCONUT MILK CURRY
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
- Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
- Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.
- SERVE WITH Rice and garnished with cilantro.
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Nusaiba Kotha
[email protected]This dish is a great way to use up leftover eggplant.
Caysey Maina
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Mr Babu
[email protected]This recipe was easy to follow and the results were delicious.
Geo Gallant
[email protected]I've made this recipe a few times now and it's always a hit.
Waqar Choudhary 786
[email protected]This recipe is a bit time-consuming, but it's worth it.
Mother Mom
[email protected]I love the combination of flavors in this dish.
Ericka Dunbar
[email protected]This dish is a great way to use up leftover eggplant.
Japhrul Ansari
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Mcguire Hawkins
[email protected]This recipe was easy to follow and the results were delicious.
Alex Pates
[email protected]I've made this recipe a few times now and it's always a hit. The eggplant is crispy and the curry is flavorful and creamy.
Angel Murigi
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant is crispy and the curry is flavorful and creamy.
Muhammad Shakeel
[email protected]I love the combination of flavors in this dish. The eggplant is tender and the curry is creamy and flavorful.
Thandi Chanza
[email protected]This recipe is a great way to use up leftover eggplant. The curry is flavorful and creamy, and the eggplant is cooked perfectly.
PAMELA Mafolo
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it. The eggplant was crispy and the curry was flavorful and creamy.
braidy stewart
[email protected]This dish was a bit too spicy for my taste, but it was still very good. The eggplant was cooked perfectly and the curry was very flavorful.
Irene Ejohwomu
[email protected]I love this recipe! It's so easy to make and it always turns out great. The eggplant is always perfectly cooked and the curry is always flavorful and creamy. I highly recommend this recipe.
Static John
[email protected]This recipe was easy to follow and the results were delicious. The eggplant was crispy on the outside and tender on the inside, and the curry was creamy and flavorful. I will definitely be making this again!
nuru Ahmed
[email protected]I made this for my family and they loved it! The eggplant was tender and the curry was rich and flavorful. It was a great way to use up some of the eggplant from my garden.
Mimi Aktar
[email protected]This dish was a hit at my dinner party! The eggplant was perfectly seared and the coconut milk curry was flavorful and creamy. I will definitely be making this again.