Thai curry is a pretty common go to in our household – just a few ingredients and you have a rich, filling meal. This recipe features my favorite vegetables, eggplant and mushrooms, but I often use anything in the refrigerator that needs to get eaten.
I started adding peanut butter recently, as we both love peanut noodles, and we really like it. It’s just as good without the peanut butter, so feel free to leave it out. Try to use a natural version if you can; the flavor and texture is better. I also use coconut oil, because I’m addicted to the stuff, but any neutral oil will work. I used Black Beauty eggplant, because that’s what is growing in our garden, but if you use Asian eggplant, there’s no need to salt. Chickpeas are my current protein of choice, but tofu, seitan, or tempeh are all equally good here.
• 2 tbsp coconut oil
• 1 medium eggplant, cubed and salted
• 2 cups cooked chickpeas (or one 15 ounce can, drained)
• 1 medium green bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, sliced
• 1 cup sliced mushrooms
• 2-3 tbsp red curry paste
• 1 can coconut milk
• 3/4 cup natural peanut butter
• 2 tbsp brown sugar
• 2 tbsp lime juice
• splash of soy sauce
• 10-12 thai basil leaves
1. Cube your eggplant and salt for 1 hour. Dice onions, green pepper, and slice mushrooms and jalapeño.
2. Heat coconut oil over medium heat and add eggplant. Cook for 7-10 minutes until soft, then add onions, garlic, green pepper, jalapeño, and mushrooms.
3. Add 2-3 tbsp of red curry paste to vegetables and heat until fragrant. Pour in coconut milk and add remaining ingredients.
4. Heat over low heat until sauce thickens slightly. Serve with brown rice, or sticky rice if you’re fancy, and a thai beer, like Singha.