Fragrant Thai Green Curry with Eggplant and Basil

Name: Fragrant Thai Green Curry with Eggplant and Basil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 green chilies; 3 cloves garlic; 1-inch piece of ginger; 1 stalk lemongrass; 1 bunch cilantro; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp shrimp paste; Zest of 1 lime; 2 tbsp vegetable oil; 1 medium onion; 2 cloves garlic; 400ml coconut milk; 1 cup vegetable stock; 2 Thai eggplants; 1 cup sugar snap peas; 1 red bell pepper; 1 cup Thai basil leaves; 2 tbsp fish sauce; 2 tbsp brown sugar; Juice of 1 lime

A Vibrant and Aromatic Thai Classic

This delightful Thai Green Curry is both spicy and comforting, featuring tender eggplant, aromatic basil, and a flavorful green curry paste.

1 h 15 min
4
Intermediate

Ingredients

Green Curry Paste

4 green chilies

deseeded and chopped

3 cloves garlic

minced

1-inch piece of ginger

peeled and chopped

1 stalk lemongrass

chopped

1 bunch cilantro

stems included

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp shrimp paste

Zest of 1 lime

Curry

2 tbsp vegetable oil

1 medium onion

thinly sliced

2 cloves garlic

minced

400ml coconut milk

1 cup vegetable stock

2 Thai eggplants

cubed

1 cup sugar snap peas

1 red bell pepper

sliced

1 cup Thai basil leaves

Seasoning

2 tbsp fish sauce

2 tbsp brown sugar

Juice of 1 lime

Preparation

Making the Green Curry Paste

Dry roast the spices

Dry roast the coriander and cumin seeds until fragrant.

Do not skip dry roasting the spices; it enriches the curry's flavor.

Blend ingredients

Blend all paste ingredients in a food processor until smooth.

Store paste

Store in an airtight container until ready to use.

Freeze extra curry paste for future use; it keeps well for months.

Preparing the Vegetables

Cube eggplants

Rinse and cube the eggplants, set aside.

Slice vegetables

Slice the onion, red bell pepper, and sugar snap peas.

Prevent browning

Prepare a bowl of water to keep the eggplants from browning.

Cooking Process

Sautéing Aromatics

Heat oil in a large pan, add onions and garlic until translucent.

Use medium heat.

Cooking Vegetables

Add eggplants, bell pepper, and peas, stir for 5 minutes.

Continue on medium heat.

Simmering the Curry

Mix in the curry paste, coconut milk, and vegetable stock. Simmer until vegetables are tender.

Reduce to low heat and simmer for 30 minutes.

Plating & Serving