Tag Archives: serrano

Red Curry Eggplant

[Printable Recipe]

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.

IMG_1692_edit

Adapted from Group Recipes

Ingredients:

  • 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!)

Directions:

  • 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.
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Local Box Meal Plan: Nov. 2-6

I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!

This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.

So I’m making:

Snacks:

Side dishes:

Dinner:

Dessert:

Local Box Meal Plan: Sept. 21-25

It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.

This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.

So I’m making:

Appetizers:

  • Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
  • Eggplant and squash caponata on bruschetta
  • Green salad with pears, blue cheese and candied pecans

Dinner:

I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!

Local Box Meal Plan: Aug. 31-Sept. 4

I’m a little late with the meal planning post today — sorry!

In our Greenling boxes this week, we’re getting summer squash, yellow onion and red potatoes from Naegelin, basil and lettuce from Bluebonnet Hydroponics, crimini mushrooms from Kitchen Pride, microgreens from Bella Verdi, red long beans from Animal Farm, jalapenos and serranos from Lundgren, okra from Bradshaw or Arnold Farms, and black-eyed or purple hull peas and Texas pears from Lightsey Farms.

So I’m making:

Condiments:

Dinners:

Side Dish:

Dessert:

I’ve never seen Chinese long beans before, let alone cooked with them. How are you using them?

Report from Fearless Forager, week of 08.18.2008

Here’s what to look for in your Greenling Local Box this week:

  • butternut or acorn squash
  • cucumber
  • heirloom tomatoes
  • cantaloupe
  • yellow squash
  • zucchini
  • pattypan squash
  • okra, mixed variety–red velvet, jade & clemson
  • purple hull or black-eyed peas
  • eggplant–purple or white
  • onions–1015, yellow granix or red burgundy onion
  • peppers–red bell, green bell, serrano, jalapeño
  • red potatoes
  • sweet potatoes

Report from Fearless Forager, week of 08.04.2008

Here’s what to look for in this week’s Local Box:

  • peaches
  • sweet peppers
  • garlic chives
  • purple hull peas
  • pattypan squash
  • sweet potatoes
  • yellow squash
  • zucchini
  • pattypan & zephyr squash
  • okra
  • herbs
  • cantaloupe or canary melons
  • eggplant, purple or white
  • onions, 1015, yellow granix or red burgundy
  • peppers, bell, serrano, jalapeno
  • red potatoes

Report from Fearless Forager, week of 07.28.2008

The forecast for this week’s local box:

  • peaches
  • figs
  • slicing tomatoes
  • head lettuce
  • yellow squash
  • zucchini
  • variety squash – pattypan & zephyr
  • okra
  • herbs
  • cantaloupe
  • purple hull or black-eyed peas
  • eggplant – purple or white
  • onions – 1015, yellow granix, or red burgundy
  • peppers – bell, serrano, jalapeño
  • New Mexico chiles
  • sweet potato
  • red potatoes
  • cucumber
  • butternut or acorn squash