Meatless Monday Thai Eggplant Curry

Meatless Monday Thai Eggplant Curry

In an effort to cut down on meat, we have jumped on the “Meatless Monday” bandwagon.  For me, cooking vegan is sort of like a dare.  I enjoy the challenge of it.  I like to use long, skinny, Japanese eggplant because when you cut it into chunks you have some skin on every piece.  This keeps the eggplant from completely falling apart.  If you can’t find them, regular eggplant will work just fine.  Thai basil has purple stems and is a little more black licorice flavored than Italian basil.  Use what ever you can find.

  • 1 t. canola oil
  • 3 japanese eggplants, cut into bite sized chunks
  • 1/2 yellow onion, chopped
  • 1-3 dried Thai chili peppers, diced (to taste)
  • salt and pepper
  • 1 14 oz. can unsweetened coconut milk
  • 1 t. brown sugar
  • 1 T. soy sauce
  • 1 large handful of Thai basil, chopped
  • 1 small handfull fresh mint leaves, chopped
  • juice from 1/2 a lime
  • steamed brown rice

Heat the oil in a large skillet over medium heat.  Add the eggplant and onion.  Cook and stir for about 3 minutes, or until the onion begins to soften.  Add the chilies and season with salt and pepper.  Stir in the coconut milk and half of the fresh basil and mint.  Stir in the brown sugar and soy sauce.  Bring to a boil, reduce the heat, cover and simmer for about 30 minutes, or until the eggplant is completely soft and the curry has thickened.  Taste for seasoning.  Add the lime juice, and stir in the rest of the fresh herbs.  Serve in bowls over steamed brown rice.


About swellkid recipes

I am a mother of two children, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Asian, Gluten Free, Healthier Options, Vegetarian and tagged , , , , , , . Bookmark the permalink.

2 Responses to Meatless Monday Thai Eggplant Curry

  1. Kathy says:

    This one is definately a keeper. Everyone in my family will enjoy every bite! Thanks for posting it.

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