Name: Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Thai
Ingredients: 3 cup(s) coconut milk; 2 green bell peppers, chopped; 1 cup(s) Japanese shishito peppers; 2 tbsp coconut sugar; 1/2 tbsp coriander; 1 tbsp paprika; 1 tbsp curry powder; 1 tsp turmeric powder; 3 cup(s) filtered water; 4 cup(s) chopped sweet potatoes; 2 cup(s) chopped potatoes; 2 tbsp high-heat oil; 4 cup(s) chopped eggplant; 2 cup(s) diced red bell pepper; 1 cup(s) chopped onion; 2 tbsp chopped garlic; 2 tbsp chopped ginger; 2 tbsp chopped lemongrass; 2 dried red chilies; 2 large strips of galangal root; 1 cup(s) chopped basil; 1 cup(s) chopped cilantro; 3 limes, zested and juiced; fresh cilantro or basil, for garnish

Ingredients

Servings:

3 cup(s)

coconut milk

green bell peppers, chopped

1 cup(s)

Japanese shishito peppers

2 tbsp

coconut sugar

1/2 tbsp

coriander

1 tbsp

paprika

1 tbsp

curry powder

1 tsp

turmeric powder

3 cup(s)

filtered water

4 cup(s)

chopped sweet potatoes

2 cup(s)

chopped potatoes

2 tbsp

high-heat oil

4 cup(s)

chopped eggplant

2 cup(s)

diced red bell pepper

1 cup(s)

chopped onion

2 tbsp

chopped garlic

2 tbsp

chopped ginger

2 tbsp

chopped lemongrass

dried red chilies

large strips of galangal root

1 cup(s)

chopped basil

1 cup(s)

chopped cilantro

limes, zested and juiced

fresh cilantro or basil, for garnish

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Directions 7 steps | 45 Minutes

Step 1

In a blender, blend together the coconut milk, green bell peppers, shishito peppers, coconut sugar, coriander, paprika, curry powder and turmeric powder. Set aside.

Eggplant Curry Recipe: In a blender, blend together the coconut milk, green bell peppers, shishito peppers, coconut sugar, coriander, paprika, curry powder and turmeric powder.

Step 2

In a large pot over medium heat, bring the filtered water to a boil and add the potatoes and sweet potatoes. Cover the pot and cook until the potatoes are ¾ of the way done.