This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Eggplant Curry Stir-Fry
20 minutes to assemble
25 minutes to cook
Total time: 45 minutes
25 minutes to cook
Total time: 45 minutes
4 servings
20 minutes to assemble
25 minutes to cook
Total time: 45 minutes
25 minutes to cook
Total time: 45 minutes
4 servings
A Taste of Thai Red Curry gives these vegetables a spicy Thai flavor.
Ingredients
- 5 tablespoons oil, divided
- 1/2 cup minced onion
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 1/2 lbs eggplant, chopped
- 1 teaspoon salt, divided*
- 2 bell peppers (1 red, 1 yellow) chopped
- 1-8 oz zucchini, quartered and sliced
- 1-8 oz can tomato sauce
- 1 tablespoon and 1 teaspoon Red Curry Paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- *Lightly salt between each layer of vegetables for maximum flavor.
Directions
- Heat 3 tablespoons of oil in large non-stick skillet over medium-high heat. Add onion, ginger, garlic and 1/2 teaspoon of salt. Stir-fry until soft but not browned.
- Add eggplant to onions and stir-fry until soft. Remove vegetables to bowl and cover.
- Add remaining 2 tablespoons oil to skillet, with red and yellow peppers. Add remaining 1/2 teaspoon salt and stir-fry until tender-crisp. Add zucchini and toss until cooked. Remove to bowl and re-cover.
- Turn heat to low under skillet and add tomato sauce, Red Curry Paste, coriander and cumin. Whisk until curry paste is dissolved.
- Return vegetables to skillet and toss until combined. Serve as a side vegetable or over rice.
In This Recipe
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