Tag Archives: thai

Quick and Easy Japanese Eggplant in a Green Curry Sauce

I’m not much of an eggplant person. I’ve learned to like it more over the years, but it will never be my go-to choice. But I was at the farmers market the other day and I saw these beautifully vibrant purple japanese eggplants. Japanese eggplants have a tougher, less mushy consistency. They hold their shape well and go great with asian dishes. I decided to make a quick and easy green curry. Quite honestly, this recipe is quick! I find that most of my cooking time is used with prep. In this dish I only used eggplant, and some shallots and red pepper. I served it with Trader Joe’s quick-cooking brown rice.  I was super excited to use my fresh thai basil that I have growing out on the balcony as a garnish. It was delicious! If you don’t have thai basil, you can use cilantro or regular basil. This dish was a true testament to the fact that a healthy meal can be done from start to finish in under 20 minutes.

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You will Need:

  • 2 Japanese Eggplants
  • 1 red pepper
  • 2 shallots, chopped
  • 2 cloves of garlic, minced
  • a small nub of ginger (optional)
  • Green Curry Paste
  • 1 can of coconut milk
  • Soy sauce
  • A pinch of sugar
  • Thai basil (optional)

To prepare:

  1. Cut the eggplants in half length-wise. Then cut them on the bias, meaning at a diagonal so you get nice little pretty angled pieces. DSC_0032
  2. Next, chop the garlic, shallots, and slice the red pepper.
  3. In a wok, heat some oil, add the garlic and shallots and stir.
  4. Add in the eggplants and saute for 5 minutes on high heat.
  5. Add in the red peppers and stir.
  6. After 2-3 minutes, add 1 can of coconut milk, a dash of soy sauce and a pinch of sugar. Take a tablespoon of green curry paste and dissolve this in the milk. You can optionally grate some ginger over the top for added flavor at this stage.
  7. Reduce the flame to medium and allow the curry to simmer for another 5 minutes, adding water as necessary, depending on how you like it. The eggplants are cooked when they are no longer white, but have a more eggplanty color.
  8. Taste the  curry and make sure it has enough salt.
  9. Sprinkle some chopped or julienned thai basil over the top and serve with steaming brown rice!

Prep time: 5 minutes

Cook time: 15-20 minutes.

Makes 3-4 servings.

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Roasted Cauliflower and Sweet Potato Curry

I’m back and at it with posting! Sorry for the very long respite. I worked to re-vamp this blog and create a new layout. Let me know what you think! Here’s a recipe I’ve been meaning to post for a few months now. Since thanksgiving, actually! At thanksgiving, we decided against the traditional fare, and opted for an asian-themed thanksgiving. Naturally, coconut milk-based curry was on the menu! This weekend we were slammed with a mountain of snow. This recipe is perfect for cozying up on the couch. This recipe is mild, but has a nice warm kick from the spices and ginger. Enjoy it served piping hot basmati rice with peas and cumin.

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You will Need:

  • Half a small head of cauliflower (I used the bagged Trader Joes cut cauliflower)
  • 1 sweet potato
  • Orange bell pepper
  • Red Bell pepper
  • Yellow Onion
  • Garlic
  • Ginger
  • Curry powder (My favorite is from Trader Joes, and contains cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves nutmeg, red pepper, cinnamon, black pepper, saffron)
  • Cilantro
  • 1 can of Coconut milk
  • Cayenne pepper (optional)

To Prepare:

Step 1: Roast the veggies

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  1. Preheat oven to 375. Cut sweet potato and cauliflower into bite sized pieces.
  2. Coat the veggies with some light oil, like grapeseed or olive, and sprinkle some curry powder on it. Season with salt and pepper
  3. Roast for 15-20 minutes until fork tender.

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Step 2:

  1. In a skillet or wok, heat a few tsps of oil.  Add 1/2 medium onion, sliced or 1 small onion, sliced. half a red pepper and half an orange pepper
  2. Grate 1 clove of garlic and about 1/2 inch nub of ginger (1 tsp)
  3. Add 1 tbsp curry powder, stir. You can add additional turmeric if you would like the color to be more yellow.
  4. When veggies are softened, add 1 can coconut milk and 1 can of water.
  5. Mix well, allow to simmer for a few minutes and season well with salt.
  6. Add roasted veggies, mix, simmer for 1 minute and remove from flame.
  7. Garnish with cilantro and Serve with hot rice!

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This recipe yields 4 servings. Prep time is 20 mins, cook time 15 minutes.