Creamy Green Curry with Eggplant and Snap Peas
A vibrant green coconut curry with Thai baby eggplants, snap peas, and a hint of lemongrass.
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Ingredients
- 3 tablespoons Green curry paste
- 14 ounces Coconut milk
- 1 1/2 cups Thai baby eggplants, quartered
- 1 cup Sugar snap peas
- 1 piece Lemongrass stalk, bruised
- 1 tablespoon Fish sauce
- 1 teaspoon Palm sugar
- 4 leaves Kaffir lime leaves, torn
- 2 tablespoons Vegetable oil
- 1/2 cup Thai basil leaves
Instructions
- 1
Heat the vegetable oil in a large wok or deep skillet over medium heat.
- 2
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir constantly until it bubbles and thickens slightly.
- 4
Add the bruised lemongrass and the quartered Thai eggplants, simmering for 5 minutes until the eggplants soften.
- 5
Stir in the remaining coconut milk, fish sauce, and palm sugar, bringing the mixture to a gentle boil.
- 6
Add the sugar snap peas and kaffir lime leaves, cooking for another 2-3 minutes until the peas are bright green and crisp-tender.
- 7
Remove from heat and stir in the fresh Thai basil leaves until just wilted.
- 8
Serve immediately over steamed jasmine rice.
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