AI GeneratedCulinary Journeys · Thai
Vegetarian Thai Green Curry with Tender Eggplant and Aromatic Jasmine Rice
A fragrant, heartwarming dish with a touch of spice
This Thai Green Curry is a harmonious blend of rich coconut milk, vibrant green curry paste, and tender eggplant, served alongside aromatic jasmine rice. It's a delightful balance of flavors—spicy, sweet, and savory—that's perfect for a cozy winter weeknight dinner. Simple to prepare yet incredibly satisfying, this dish will warm your soul.
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Intermediate
Ingredients
Curry
- 1 tbsp vegetable oil
- 2 tbsp green curry paste
- 1 can (400ml) coconut milk
- 1 1/2 cups eggplant, cut into bite-sized pieces
- 1 cup mixed bell peppers, sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 2 tsp sugar
- 1/2 cup fresh Thai basil leaves
- 1 lime, cut into wedges
Jasmine Rice
- 1 1/2 cups jasmine rice
- 3 cups water
- 1/2 tsp salt
Method
- 1
Prepare the Jasmine Rice
In a medium saucepan, rinse the jasmine rice under cold water until the water runs clear. Add 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.
- 2
Cook the Curry
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant. Pour in the coconut milk and bring to a gentle simmer.
- 3
Add the Vegetables
Add the eggplant, bell peppers, and broccoli to the curry. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the soy sauce and sugar, adjusting the seasoning to taste.
- 4
Finish the Curry
Remove the pan from heat and stir in the Thai basil leaves until wilted. Serve the curry hot with the prepared jasmine rice, garnished with lime wedges on the side.
Origin story
Thai green curry is a staple in Thai cuisine, known for its aromatic and vibrant flavor profile. Traditionally, it combines a variety of local vegetables and meats, but this vegetarian version highlights the tender texture of eggplant and the freshness of Thai basil, offering a satisfying alternative that remains true to its roots.
