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thaimedium
Thai Red Curry with Eggplant
This vegetarian curry is filled with vibrant vegetables and rich coconut milk, making it a flavorful dish that's perfect for meal prep or a cozy dinner.
Ready in 45 minutes · serves 4 · 400 calories per serving · thai cuisine.
45
min total
4
servings
400
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 largeeggplant
- 1 cancoconut milk
- 3 tbspred curry paste
- 1 wholebell pepper
- 1 cupbroccoli
- 2 tbspsoy sauce
- 1/2 cupbasil leaves
- 2 tbsplime juice
- 2 cupsrice
Instructions
- 01
Heat a pot and add red curry paste with a little oil.
- 02
Pour in coconut milk, stirring to combine.
- 03
Add diced eggplant, bell pepper, and broccoli.
- 04
Simmer until vegetables are tender.
- 05
Finish with soy sauce, basil, and lime juice, served over rice.
