Thai Green Curry with Eggplant Recipe

Ingredients

• 1 teaspoon Sea Salt
• 2 teaspoons peanut oil (divided)
• 1 large eggplant (peeled and cut into bite-sized pieces)
• 1 red bell pepper (sliced)
• 1/4 pound snow peas
• 1 1/2 cups spinach
• 2 cups green curry sauce
• 4 wild lime leaves (optional)
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 3/4 cup Thai basil leaves (chopped)
• 1 cup bean sprouts
• 1 lime (cut into wedges)

Instructions

1. 1

   Make the green curry sauce and set it aside.

2. 2

   Place the eggplant pieces in a colander and toss with sea salt. Let them stand for fifteen minutes to allow any bitter residue to drain off. Rinse off the salt.

3. 3

   Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear the eggplant in the hot oil until blistered, about 3 minutes.

4. 4

   Add the remaining tablespoon of oil along with the red pepper and snow peas, and sauté for one minute. Add the spinach and toss to wilt.

5. 5

   Reduce the heat to medium-low, and stir in the basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.

6. 6

   Remove the lime leaves with a slotted spoon, and stir in the fish sauce and brown sugar. Remove from heat and stir in the fresh basil leaves.

7. 7

   Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing. Be sure to check out my post on how to make perfect rice every time!