Red Vegetable Curry
This is my go-to dish when I crave Thai food. It is so delicious and healthy. I keep it vegan but your guests can certainly add their choice of chicken, shrimp or beef to the finished curry. (Just have some sautéed chicken, shrimp or beef on the side.)
Ingredients
- 2 Eggplants (large eggplants)
- ½ cup Olive Oil
- 2 Sliced Onions (large onions)
- 2 Sweet Potatos (peeled and diced)
- 2 Carrots (sliced into ¼-inch thick rounds)
- 1 cup Vegetable Stock
- 1 Red Pepper (sliced into strips)
- 1 Green Pepper (sliced into strips)
- 1 Yellow Pepper (sliced into strips)
- 2 Sliced Zucchini
- 1 Sliced Yellow Squash
- 2 cloves Minced Garlic
- 1 can Coconut Milk
- 2 tbsp Red Curry Paste
- 2 tbsp Green Curry Paste
- 1 tbsp Lemongrass Paste
- 2 tbsp Chopped Cilantro
- ¼ cup Hot Sauce (optional if you like it spicier)
Instructions
- Peel, cut into 2-inch cubes, salt and rinse Eggplants.
- In large pot sauté eggplant cubes and Olive Oil for 10 minutes until soft and browned.
- Add Onions and cook until just soft about 3 minutes.
- Add Sweet Potatoes and cook for 3-4 minutes.
- Add Carrots and cook for 3-4 minutes.
- Add Vegetable Stock, Red Pepper, Green Pepper, Yellow Pepper, Zucchini, Yellow Squash, Garlic, Coconut Milk, Red Curry Paste, Green Curry Paste, Lemongrass Paste, Cilantro and Optional Hot Sauce. Simmer for 20-30 minutes or until all the vegetables are fork tender.
- Serve with Brown Rice Sauté (prepared separately) or any rice you prefer - most Thai restaurants would serve this with plain white jasmine rice.
