Happy Thursday! One day away from the weekend. What better way to celebrate than with a tasty vegetarian dish — red curry eggplant! Earlier in the week I posted my Week-Long Dinner Plan with reference recipes included. I was suppose to make slow cooker thai chicken but decided to opt out of the crock pot method. And since most of you should have noticed by now, I’m not a ‘follow the recipe’ kind of girl. That said, I decided to put together my own!After the bitter cold weather we’ve been having this week, warm comforting meals are ideal. I’m also trying to go meatless at least one day a week and I chose today! I promise, you won’t even miss the chicken and might even prefer eggplant instead. But really, you can’t tell me your mouth isn’t watering right now… look at this!
- 1 eggplant, sliced into thin strips or small chunks (whichever you prefer)
- 1/4 onion, sliced
- 1 yellow bell pepper
- 1 can coconut milk
- 3 Tbs red curry paste
- 1 tsp ginger
- 1/2 lime, juiced (reserve other half for serving)
- 1/2 cup basil, chopped
- 2 tsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1 1/2 cups brown rice, prepared
Brown rice takes anywhere from 35-45 minutes to prepare so I’d advise you to make this before proceeding! That way, your entire meal will be ready at once.
Moving on… Heat pan over medium-high heat. Add 1/4 can coconut milk. Add curry paste. Cook for 2 mins. Add additional 1/4 of the can. Cook for 6 mins. Add eggplant, onion, peppers — simmer covered until eggplant is cooked, about 10 minutes.
Add the remainder of coconut milk, ginger, lime juice, salt, brown sugar and garlic powder. Bring to boil. Reduce heat to low and simmer uncovered, stirring occasionally for about 20 minutes.Add in some basil. Stir. Serve. Garnish with more basil, green onions, a lime wedge and enjoy! Oh, don’t forget about the red pepper flakes for an extra kick!
Now the real question is… who’s coming over for dinner? 😉