thai-vegetable-curry

🥘 Ingredients

• neutral oil 2 tbsp
• Chinese eggplant 1
• neutral oil
• neutral oil 1 tbsp
• garlic 2 cloves
• ginger 2 slices
• Thai red curry paste 4 oz
• brown sugar 2 tsp
• small onion 1
• red bell pepper ½
• zucchini 1
• green beans 6 oz
• bamboo shoots 5 oz
• vegan fish sauce or soy sauce 2 tsp
• coconut milk 13 ½ oz
• Thai basil leaves ½ cup
• roasted peanuts ¼ cup

1. 1

   Heat a wok or large cast iron skillet over medium-high heat until it just starts to smoke. Add neutral oil , and spread it around to coat. Add the Chinese eggplant , and stir-fry for about 7 minutes , until the eggplant is lightly browned and tender. Drizzle in a little more neutral oil during this process if the eggplant looks dry, and try to keep it in one layer so it sears on all sides. Transfer the eggplant to a dish and set aside.
2. 2

   Over medium-low heat, add the remaining neutral oil to the pan, along with the garlic and ginger , and fry for 1 minute until fragrant. Increase the heat to medium-high, add the Thai red curry paste , and fry for another 1 minute . Stir in the brown sugar .
3. 3

   Add the small onion , red bell pepper , zucchini , green beans , bamboo shoots , and vegan fish sauce or soy sauce , and fry for 3 minutes , until the vegetables begin to get tender.
4. 4

   Then reduce the heat to medium, and add the coconut milk and the cooked eggplant. Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too vigorously, or the coconut milk may split.) Simmer for 4 minutes , or until the vegetables are crisp-tender.
5. 5

   Stir in the Thai basil leaves until wilted. Garnish with chopped roasted peanuts , and serve over steamed rice.