How to Make Thai Red Curry with Eggplant and Sweet Peppers. The key to making this dish sing lies in the paste –a blended joy of Southeast Asian herbs and spices mixed with some lime juice –and the soft coconut milk that helps to relieve some of the spice in the curry. 303 ratings 4.6 out of 5 star rating. A glorious green bowl of sweet and spice, the Chicken and Eggplant Green Curry is guaranteed to satiate your palette. 16 Items Magazine subscription – save 44% and get a cookbook of your choice Get a taste of the Far East with these fragrant Thai green curries. This is the dish that taught me to give eggplant a second look. Thai Red Curry Eggplant and Mustard Greens. Both Asian mustard greens (which are pale and have a strong, spicy flavor) and leafy mustard greens will work in the recipe, or you can substitute Swiss chard or watercress. Curry pastes vary widely in pungency and spice, so you may have to add more or less to this recipe according to the type you use. First, choose chickpeas or baked tofu to include in the recipe. If going for tofu (pictured here), press it for about 30 minutes, then bake for 20 minutes. Regarding flavor, the goal is to feature the eggplant and the zucchini; that's why they're cut larger than the other ingredients. This Thai curry dish uses unique Thai eggplants, which are golfball-sized and soak up the flavor of the dish. Thai green curry recipes; This competition is now closed. The key here is to buy a good Thai curry paste. I toss in chickpeas sans tofu when I’m short on time. Thai curry just as good or better than your typical takeout is within reach, thanks to this one-pot recipe. We use red curry for this recipe but you can adjust to suit your taste, and the choice of vegetables to use depends on whatever you like or what's in season I made this recipe last night and it was fantastic! Regarding quantities for the vegetables, the basic goal is to have about 50% eggplant and 50% everything else combined. Thai green curry recipes. I first had it at Titaya's Thai restaurant here in Austin, Texas. Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked. Just before serving, stir in lime juice, chiles and basil. Cook at a low simmer for 5 minutes. Our recipes include a classic chicken version, plus veggie, vegan and healthier variations. This improves its texture and allows for soaking up that all curry goodness. I used Mae Ploy curry paste, 1/4 cup (I like it really spicy and flavorful), regular eggplant, and chicken stock with some ginger added. Thai green chicken curry. Stir in fish sauce and lime leaves. First had it at Titaya 's Thai restaurant here in Austin, Texas Chicken,. To include in the recipe eggplants, which are golfball-sized and soak up the flavor the... I ’ m short on time % everything else combined how to Make Thai Red with. Minutes, then bake for 20 minutes % Eggplant and 50 % else. 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