Red Curry Eggplant

Red Curry Eggplant is a vibrant and flavorful Thai dish that combines tender eggplant with a rich, aromatic coconut red curry sauce. This vegetarian delight is not only satisfying but also packed with nutrients, making it a perfect main course for any meal.

Ingredients

• Eggplant - 300 grams, cut into bite-sized pieces
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh ginger - 1 tablespoon, grated
• Bell pepper - 1 medium, sliced
• Spinach - 100 grams, fresh
• Soy sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime - 1, juiced
• Fresh basil - a handful, for garnish
• Cooked jasmine rice - for serving

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the minced garlic and grated ginger, sauté until fragrant, about 1 minute.
3. Stir in the red curry paste and cook for an additional minute to release its flavors.
4. Add the eggplant pieces and bell pepper to the pan, stirring well to coat them in the curry mixture.
5. Pour in the coconut milk and bring to a simmer. Cook for about 10 minutes, or until the eggplant is tender.
6. Stir in the fresh spinach, soy sauce, and brown sugar. Cook for another 2-3 minutes until the spinach wilts.
7. Remove from heat and add lime juice to taste.
8. Serve hot over cooked jasmine rice, garnished with fresh basil.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 13 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of heart disease.
• Coconut milk provides healthy fats, promoting brain health and energy.
• Spinach is high in vitamins A and C, supporting immune function.

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