Coconut-Crusted Eggplant with Thai Green Curry

Coconut-Crusted Eggplant with Thai Green Curry

Enjoy a bowl of coconut-crusted eggplant paired with our Thai Green Curry. The combination of the sweet, crunchy eggplant and the rich, creamy curry offers a wonderful fusion of flavors and textures. This dish strikes a balance between sweetness and mild spice, allowing you to enjoy complex flavors without overwhelming heat.

Recipe and photo credit: Nabia Ahmad

Ingredients:

  • 1 globe eggplant
  • 1/4 cup of soy sauce
  • 1 teaspoon of gochujang (Korean red chili paste)
  • 1/2 cup of coconut, desiccated 
  • 1/2 cup of wheat flour 
  • 1/2 cup high heat cooking oil such as peanut
  • 1 strand fresh lemongrass, chopped 
  • 1 can coconut milk 
  • 1/2 cup chopped green onion
  • 2 cloves of garlic, chopped  

Curry Spices:

optional 1/2 cup of cooked jasmine rice for serving

  1. Cut eggplant into about 1/2" slices, and steam until fork tender.
  2. Combine the soy sauce and gochujang in a medium bowl . Add the steamed eggplant and marinate in for 10 minutes.
  3. Heat cooking oil in medium frying pan over medium-high heat. 
  4. Combine flour and coconut in shallow bowl. Remove half of the eggplant slices from marinade and coat in flour/coconut mixture. Fry in hot oil until golden brown, about 4 minutes per side.
  5. Remove from pan onto cooling rack and let cool while you make the curry.
  6. Heat a teaspoon of cooking oil in a shallow frying pan over medium-low heat.
  7. Add chopped garlic, lemongrass, and green onion, and fry until translucent .
  8. Remove the second half of the eggplant from the marinade and add to pan along with the coconut milk. 
  9. Combine the curry spices together and add to pan. Remove from heat before the curry starts to boil.
  10. To serve, place rice in bowl, spoon curry eggplant mixture over and top with fried eggplant slices. Enjoy!

Serves 2

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