This post is a few weeks late and eggplants are no longer in season, so I apologize! But I was so impressed by how quick and tasty this was that I had to share.
By now, you’re probably well aware that eggplant is my nemesis. But I keep finding new and delicious ways to use it, between the eggplant croquettes, the eggplant rollatini, and now this curry. It’s rich and has that sticks-to-your-ribs quality that’s usually found in meat-based dishes. It’s also got so many flavors and textures going on, which really surprised me, given that the recipe wasn’t too complex.
The original recipe called for palm sugar and kaffir lime leaves, but I subbed brown sugar and lime zest with no problems. I would recommend trying to find fish sauce though. It’s not oyster sauce, which is used in Chinese recipes and is thick and sweet. Instead, it’s quite liquid-y adds a salty, umami-esque component.
I had plenty for dinner and leftovers for lunch the following day. But if you’re making this for a larger crowd, I’d double the recipe or add some protein.
Adapted from Group Recipes
- 4 asian eggplants (I had 2 long purple ones and 2 of the round green ones.)
- 1 can coconut milk (Feel free to sub low-fat here. I sure did.)
- 3 Tbsp. red curry paste
- 1/2 tsp. fish sauce (You can get this in the International aisle of some grocery stores, or an asian grocery store.)
- 1 tsp. brown sugar
- Zest of 1 small lime
- 1 serrano chile, minced (Feel free to use more if you can handle it!)
- Chop the eggplants into 1/2″ chunks and set aside.
- Heat 1/2 of the can of coconut milk over medium-high heat in a skillet. When the mixture starts to simmer, whisk in the curry paste. Let the coconut milk-curry mixture reduce by half.
- When the mixture has reduced, add the remaining 1/2 can of coconut milk, fish sauce, and brown sugar and whisk to combine. Add the eggplant chunks and simmer for ~8 minutes until they’re tender.
- Add the lime zest and serrano chili and simmer for ~1-2 minutes. Serve immediately over rice.