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Thai Red Curry Vegetable Stew with Eggplant
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 large eggplant, cut into 1-inch cubes
  • 1 red bell pepper, sliced
  • 2 carrots, peeled and sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 1/2 cups vegetable broth
  • 2 tablespoons coconut oil
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped
  • Salt to taste

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the onion and garlic. Cook for 3 minutes until the onion turns soft.
  • Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
  • Add the eggplant cubes. Cook for 5 minutes, stirring often so the pieces brown lightly.
  • Add the red bell pepper and carrots. Stir everything together.
  • Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
  • Lower the heat and cook uncovered for 15 minutes until the eggplant and carrots are tender.
  • Remove the pot from heat. Stir in the lime juice and salt. Sprinkle the chopped cilantro over the top before serving.

Notes

Cut the eggplant into even cubes so it cooks at the same rate as the carrots. If the stew thickens too much while simmering, add a splash more broth. Leftovers taste even better the next day after the flavors settle. Serve it over steamed rice to soak up the coconut broth.
Course: Main Course
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife