Yellow Curry with Eggplant
Indulge in the rich and aromatic flavors of this Yellow Curry with Eggplant, a vibrant Thai-inspired dish that's both comforting and packed with wholesome ingredients. Tender cubes of eggplant, crisp red bell peppers, and zucchini are simmered in a luscious coconut milk base infused with fragrant yellow curry paste, kaffir lime leaves, and a touch of soy sauce and brown sugar for a perfect balance of savory and sweet. Ready in just 40 minutes, this easy-to-make curry is ideal for busy weeknights yet impressive enough for dinner guests. Serve it alongside fluffy jasmine rice to soak up the creamy sauce, and finish with fresh basil and a squeeze of lime for an extra pop of flavor. Whether you're a fan of plant-based meals or simply love bold, spicy-sweet Thai cuisine, this recipe will quickly become a favorite!
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 tablespoons vegetable oil
- 3 tablespoons yellow curry paste
- 400 milliliters coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 whole kaffir lime leaves
- 1 medium red bell pepper
- 1 medium zucchini
- 0.25 cup fresh basil leaves
- 1 whole lime
- 4 servings steamed jasmine rice
Instructions
Wash and cut the eggplants into bite-sized cubes. Dice the red bell pepper and slice the zucchini into half-moons. Set the vegetables aside.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the yellow curry paste to the pan and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully incorporated.
Add the soy sauce, brown sugar, and kaffir lime leaves to the curry. Stir well to combine.
Bring the mixture to a gentle simmer and add the cubed eggplant. Cook for 10 minutes, stirring occasionally, until the eggplant begins to soften.
Add the red bell pepper and zucchini to the pan. Continue cooking for another 10 minutes, or until all the vegetables are tender but not overcooked.
Taste the curry and adjust seasoning, adding more soy sauce or brown sugar as needed.
Remove the kaffir lime leaves before serving.
Garnish with fresh basil leaves and a squeeze of lime juice for brightness.
Serve the yellow curry with steamed jasmine rice on the side.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 336.1 g | 122% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 97.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4297 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
