Yellow Curry With Eggplant
- Reviews 1
Ready In: 35 mins
Serves: 2-4
Ingredients
- 1 small eggplant, cubed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium yellow onion, Frenched
- 4 -5 garlic cloves, minced
- 1 -2 serrano chili, diced
- 2 -3 tablespoons cooking oil, as needed
- 1⁄2-1 teaspoon fish sauce
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground coriander
- 1 teaspoon ground turmeric
- salt and pepper
- 1 (13 1/2ounce) can coconut milk
- 1⁄4 cup hot water, as needed, to thin sauce
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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