Recipe serves: 6

Thai Red Curry with Chinese Eggplants,
Butternut Squash, Bell Peppers, and Green Beans

Ingredients
 
560 ml coconut milk
400 ml coconut milk
3½ Tbsp red curry paste (Mae Ploy)
4½ Tbsp palm sugar
 
 
1 lbs butternut squash, peeled, cut into very large pieces (about half of medium size butternut squash)
 
½ lbs green beans
 
1 each large Chinese eggplant, unpeeled, cut into very large bite size pieces (about 10 oz)
 
1½ each large bell pepper, cut into bite size pieces
 
1-2 Tbsp lemon juice (optional)
 
Garnish
2 cup basil leaves
 


Preparation steps:
  1. In a large pot, heat ½ cup of the thick creamy part of the coconut milk (see note below)
  2. Add the palm sugar and red curry paste.
    Mix well until the curry paste is fully blended with the coconut milk. Add the remaining coconut milk to the pot and bring it to a simmer.
  3. Add the butternut squash and green beans. Bring to a simmer and cook 10 minutes.
  4. Add the Chinese eggplant and bellpepper. Bring to a simmer again and cook for an additional 10 minutes.
  5. Optional: Add the lemon juice and mix.
Serving: Garnish the curry with basil leaves and serve with steamed rice.
Picture of recipe
Share this recipe:


Take note:
  • Coconut cream - when opening
    the coconut milk can,
    don't shake or stir it.
    The coconut cream, a thicker layer,
    is on top and should be scooped
    out for use in the curry base.
  • Preferred coconut milk brands:
    Chaokoh or Mae Ploy.


Alternatives:
  • Mushrooms -
    add 4 large mushrooms (sliced)
  • Green peas -
    add ¾ cup green peas


Related recipe:
  1. steamed rice