I cobbled together my own semi-homemade recipe to approximate what I ate while in Laos; the ingredients can certainly be tweaked to suit your own tastes. But it's simple, it's tasty, and I can almost guarantee that if you didn't like eggplant before, this dish just might make you a convert. Worth a shot, right?
Eggplant Red Curry
- 1 large eggplant (or several of the smaller varieties), cubed
- 2-3 cloves garlic, minced
- 2+ tablespoons toasted sesame oil
- 1 15-ounce can coconut milk
- 3 tablespoons red curry paste (more or less depending on how much heat/flavor you like - I like a lot!)
- 1/2 cup fresh basil, finely shredded (chiffonade)
- Kosher salt
Place the sesame oil and minced garlic in a large skillet or wok. Slowly bring up the temperature to medium/medium-high, cooking until the garlic is soft and aromatic (be careful it doesn't burn). Add the eggplant; saute for 2-3 minutes until eggplant is lightly browned on all sides. Add the coconut milk/curry mixture, bring to a simmer. Reduce heat to low and simmer until the eggplant is soft and the curry has reduced by about a quarter. Add the basil chiffonade at the very end; serve immediately. Great with sticky rice!
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