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YELLOW THAI CURRY WITH EGGPLANT AND PEPPERS

by Curry Love Admin

PREP TIME: 5 MIN

COOK TIME: 20 MIN

TOTAL TIME: 25 MIN

INGREDIENTS
  • 2 to 3 TBSP Mike's Yellow Thai Curry Paste
  • 1 can of coconut milk or coconut cream
  • 1 TBSP coconut oil or peanut oil
  • 8 Japanese eggplants, cut in half - OR - 2 Italian eggplants, cut into quarters
  • 4 red Bell Peppers, cut into chunks
  • 1 small Kabocha Squash or Butternut Squash, cut into chunks.
  • Salt & Pepper
  • 4 - 5 scallions, sliced
  • 1/2 bunch of Cilantro, chopped

INSTRUCTIONS

  1. Heat the oil in a large skillet and add the eggplant and squash. Season with S&P. Fry on medium heat on all sides until nicely browned and soft. Set them aside on a plate. 
  2. Add the bell pepper to the same skillet, season with S&P. Stir and cook for 5 minutes. 
  3. Add the curry paste and cook for 1 minute, add the coconut milk and bring to a simmer.
  4. Add the scallions and the cilantro. Add the eggplant and squash back in. Simmer for another 2 minutes until nice and hot and serve over a bed of jasmine rice or quinoa. Mashed Potatoes are also a great side. 
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