Yellow Curry With Eggplant

"This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat."
 
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Ready In:
35mins
Ingredients:
14
Serves:
2-4
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ingredients

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directions

  • Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
  • Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
  • Add fish sauce and cook while stirring for 1 or 2 minutes.
  • Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
  • Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
  • Serve over brown rice.

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Reviews

  1. I used this recipe as a basis, and it turned out AMAZING! The reason I gave it three stars is because I don't know what the original stated recipe actually tasted like.<br/><br/>I started by sweating the eggplants (I ended up using a couple of small guys from the Farmer's Market), and then basically followed the recipe until the spice section. Although, I did add potatoes, and ended up using red onion because that's why my CSA box gave me. I omitted the fish sauce due to vegetarianess. Beyond what this recipe called for, I also added some cumin, mustard seed, some curry powder, but in my opinion, most importantly I added brown sugar. Then I spiced it up some more with chili powder; perhaps if I had used two serrano peppers or left more of the seeds in (I've had issues with making dishes REALLY REALLY spicy before), the chili powder wouldn't have been necessary.<br/><br/>I served it wish rice that I treated with a little bit of lemon juice and cilantro. It was delicious!
     
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