Eggplant Kumara Thai Green Curry With Makrut Lime Rice Recipes

THAI GREEN CURRY WITH EGGPLANT RECIPE

Steps:

• Make the green curry sauce. Set aside.
• Place the eggplant pieces in a colander and toss with salt. Let stand for fifteen minutes to allow any bitter residue to drain off.
• Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear eggplant in hot oil until blistered, about 3 minutes. Add the remaining tablespoon of oil along with the red pepper and snow peas and sauté for one minute. Add spinach and toss to wilt.
• Reduce the heat to medium-low, and stir in basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
• Remove the lime leaves with a slotted spoon, and stir in the fish sauce and sugar. Remove from heat and stir in the fresh basil leaves.
• Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing.

EGGPLANT & KUMARA THAI GREEN CURRY WITH MAKRUT LIME RICE

Steps:

• In a medium saucepan, bring the water to the boil. Scrunch the makrut lime leaves in your hands, then add to the water along with the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and set aside, covered, until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut the kumara (unpeeled) into 1cm cubes. Cut the eggplant into 1cm cubes. Cut the broccoli into small florets and roughly chop the stalk. TIP: Cut the veggies to the correct size so they cook in the allocated time.
• SPICY! The curry paste is spicy, use a little less if you're sensitive to heat. In a large frying pan, heat a good drizzle of olive oil over a high heat. When the oil is hot, add the kumara and eggplant and cook until softened, 5 minutes. Reduce the heat to medium and add the Thai green curry paste (see ingredients list) and cook, stirring, until fragrant, 1 minute.
• Add the coconut milk and bring to a simmer. Cover the pan with a lid or foil and simmer until the kumara is soft, 10-12 minutes. In the last 5 minutes of cook time, add the broccoli and cook until tender.
• While the curry is simmering, slice the lemon (see ingredients list) into wedges. Stir the soy sauce and a squeeze of lemon juice through the curry.
• Remove the makrut lime leaves from the rice. Divide the infused rice and eggplant and kumara curry between bowls. Serve with the remaining lemon wedges and sprinkle with the crispy shallots.

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Steps:

• Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
• Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

THAI EGGPLANT & KUMARA CURRY WITH BARLEY (LOW GI)

Steps:

• Rinse & drain the barley. Fill a large saucepan with 5 cups water and add barley. Bring to the boil then reduce heat. Simmer for 25-30 minutes, or until tender. Drain.
• While barley is cooking, heat oil in large wok (or frying pan) then add curry paste and onion. Cook, stirring, over medium heat for 3 minutes.
• Add eggplant and cook for a further 4 minutes, or until softened.
• Pour in stock and coconut milk. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the lime leaves and kumara and cook for 10 minutes, or until the kumara is very tender.
• Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley.