Best 3 Thai Coconut Ratatouille Recipes

Embark on a culinary journey to the vibrant streets of Thailand and discover the harmonious fusion of flavors in this enticing Thai Coconut Ratatouille. This delectable dish brings together the rustic charm of the French classic with the aromatic allure of Thai cuisine. Featuring an orchestra of colorful vegetables, each bite offers a symphony of textures and tastes.

The medley of vegetables includes tender zucchini, vibrant bell peppers, earthy eggplant, and juicy tomatoes, all lovingly bathed in a rich and creamy coconut sauce. The sauce, a harmonious blend of coconut milk, lemongrass, ginger, and fragrant spices, imparts a captivating depth of flavor to each vegetable. As you savor this dish, the symphony of flavors will dance on your palate, leaving you craving more.

Accompanying this main dish are three additional culinary delights: a refreshing Thai Cucumber Salad, a zesty Vietnamese Dipping Sauce, and a luscious Mango Sticky Rice dessert. The Thai Cucumber Salad offers a crisp and refreshing counterpoint to the richness of the ratatouille, with its tangy dressing and vibrant mix of vegetables. The Vietnamese Dipping Sauce adds a layer of complexity, its savory and slightly spicy notes complementing the flavors of the ratatouille beautifully. And for a sweet ending, the Mango Sticky Rice dessert provides a burst of tropical flavors, with succulent mango and creamy coconut rice.

Check out the recipes below so you can choose the best recipe for yourself!

THAI COCONUT RATATOUILLE

Thai Coconut Ratatouille image

Similar to the usual blend of vegetables of Provence, that's where the similarity ends. Banana, ginger, lemongrass and cilantro take it far East. This is a recipe I found in the "All Around the World Cookbook."

Provided by Mulligan

Categories Thai

Time 40m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces eggplants, small, unpeeled, cut into 1/2 inch dice
2 teaspoons coarse salt
1 1/2 cups chicken broth, defatted
4 ounces green beans, sliced French style on the bias
8 ounces green cabbage, shredded 1/2 in wide
1 medium onion, chopped
2 tablespoons ginger, minced
2 tablespoons garlic, minced
1 tablespoon lemongrass, thinly sliced
1 tablespoon cilantro, minced
2 cups bananas, diced
1 cup plum tomato, chopped and seeded
1 cup coconut milk
1/4 cup cilantro, chopped
6 cups cooked rice

Steps:

Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.
Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes.
Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.
Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.

Nutrition Facts : Calories 332.8, Fat 7.5, SaturatedFat 6.1, Sodium 752.8, Carbohydrate 60.8, Fiber 5.5, Sugar 10.5, Protein 7.3

THAI COCONUT CURRY

Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

AUTHENTIC RATATOUILLE

Authentic Ratatouille image

It's filling, it's full of vegetables, it gets better on the second and third day and it fills the kitchen with the heavenly scent of thyme, garlic and onions.

Provided by Timothy H.

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 large eggplants, peeled and cubed into 1-inch cubes
6 -8 zucchini, coined
3 bell peppers, roughly chopped (red are classic, but use what you have on hand)
5 garlic cloves, whole
3 garlic cloves, minced
2 yellow onions
1 bay leaf
3 -4 sprigs thyme (fresh thyme is the key to making this Ratatouille taste right)
1 (15 ounce) can whole tomatoes or 4 large tomatoes, that are nice and ripe
1 tablespoon olive oil

Steps:

I n a large pot sauté the onions in olive oil until brown, then add peppers and allow to soften. Stir in whole garlic cloves, tomatoes and bay leaf and turn heat down to a simmer and leave for 10 minutes.
Meanwhile, in a separate pan, sautee eggplant and zucchini (they tend to get mushy if you throw them in with everything else but that can be good too and is easier than dirtying a second pan) until browned and softened.
Add the zucchini and eggplant to the simmering pot along with the sprigs of thyme and some salt and pepper (to taste) and allow to simmer at least another 20 minutes. Simmer longer if you want the flavors to really get good, or just reheat it the next day and you'll have the same effect.
Finish out the bay leaf and the whole garlic cloves and serve piping hot with crusty fresh baked bread or basmati rice. Add the minced garlic to the top of each serving.

Nutrition Facts : Calories 213.2, Fat 4.9, SaturatedFat 0.8, Sodium 46, Carbohydrate 41.7, Fiber 16.3, Sugar 19.1, Protein 9

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and make the cooking process smoother.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Whenever possible, use fresh vegetables, herbs, and spices.
Don't overcrowd the pan: When cooking vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Use a good quality coconut milk: Not all coconut milk is created equal. Look for a brand that is unsweetened and has a high fat content.
Season to taste: Don't be afraid to adjust the seasonings in the recipe to suit your own taste. Add more salt, pepper, or chili flakes if you like.

Conclusion:

Thai Coconut Ratatouille is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with fresh vegetables and has a rich and flavorful sauce. The combination of coconut milk, curry paste, and spices gives the dish a unique and exotic flavor. This dish is sure to please everyone at your table.

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