Fragrant Thai Green Curry with Eggplant and Basil
This delightful Thai Green Curry is both spicy and comforting, featuring tender eggplant, aromatic basil, and a flavorful green curry paste.
Preparation
Get these tasks done before you start cooking.
Making the Green Curry Paste
- 1
Dry roast the spices
Dry roast the coriander and cumin seeds until fragrant.
Tip: Do not skip dry roasting the spices; it enriches the curry's flavor.
- 2
Blend ingredients
Blend all paste ingredients in a food processor until smooth.
- 3
Store paste
Store in an airtight container until ready to use.
Tip: Freeze extra curry paste for future use; it keeps well for months.
Preparing the Vegetables
- 1
Cube eggplants
Rinse and cube the eggplants, set aside.
- 2
Slice vegetables
Slice the onion, red bell pepper, and sugar snap peas.
- 3
Prevent browning
Prepare a bowl of water to keep the eggplants from browning.
How to Make Fragrant Thai Green Curry with Eggplant and Basil
Total time: 1 h 40 min · Yields 4 servings
- 1
Sautéing Aromatics
Heat oil in a large pan, add onions and garlic until translucent.
- 2
Cooking Vegetables
Add eggplants, bell pepper, and peas, stir for 5 minutes.
- 3
Simmering the Curry
Mix in the curry paste, coconut milk, and vegetable stock. Simmer until vegetables are tender.
Chef's Tips
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