Dive into a world of vibrant flavors with our Easy Thai Eggplant Potato Curry! This delightful dish combines the creamy richness of coconut milk with the aromatic punch of red curry paste, creating a symphony of taste that will transport your senses straight to Thailand. Perfect for a weeknight dinner or a cozy gathering, this recipe is not only simple to prepare but also packed with wholesome ingredients. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium eggplant, diced
- 2 medium potatoes, cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 1 bell pepper, sliced
- Salt to taste
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Dice the medium eggplant and chop the onion. Cube the two medium potatoes and slice the bell pepper into thin strips. Set everything aside.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the red curry paste to the pot with the onions. Stir well and cook for an additional 1-2 minutes to allow the flavors to meld together.
- Next, add the diced eggplant and cubed potatoes to the pot. Stir to coat the vegetables with the curry paste and onion mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in the can of coconut milk, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
- Once simmering, add the sliced bell pepper and season with salt to taste. Cover the pot and let the curry cook for an additional 10-15 minutes, or until the potatoes are tender and cooked through.
- Once the potatoes are tender, remove the pot from heat. Taste the curry and adjust the seasoning with more salt if needed.
- Serve the Easy Thai Eggplant Potato Curry warm, garnished with fresh basil leaves. This dish pairs wonderfully with steamed rice or naan.
Tips
- Prep Ahead: To save time, chop all your vegetables in advance and store them in the fridge. This way, you can whip up the curry in no time on a busy weeknight!
- Customize Your Veggies: Feel free to add other vegetables like zucchini or carrots for extra color and nutrition. Just make sure to adjust the cooking time accordingly.
- Adjust the Spice: If you prefer a milder curry, start with less red curry paste and add more to taste as it cooks. You can always add more, but it’s hard to take the heat away!
- Garnish for Freshness: Don’t skip the fresh basil garnish! It adds a burst of freshness that elevates the dish and enhances the overall flavor.
- Serve with Sides: This curry pairs beautifully with jasmine rice or warm naan. Consider adding a side of cucumber salad for a refreshing contrast to the rich curry.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 6g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
