2. Vegetarian Thai Green Curry with Eggplant and Coconut Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 6. 2 tbsp vegetable oil 7. 1 cup jasmine rice 8. 1 cup coconut milk 9. 3 cups water 10. 1 small eggplant, sliced into 1
• inch pieces 11. 1 red bell pepper, sliced into thin strips 12. 1 yellow bell pepper, sliced into thin strips 13. 1 cup Thai green curry paste 14. 1 can (14 oz) coconut milk 15. 1/4 cup vegetable broth or water 16. Salt, to taste 17. Fresh cilantro leaves, for garnish

Instructions

1. In a medium saucepan, combine jasmine rice, 1 cup coconut milk, and 3 cups water. Bring it to a boil, then lower the heat, cover, and let it simmer until the rice is cooked and fluffy, about 15 20 minutes. Set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add Thai green curry paste and cook for about 1 minute, stirring constantly, until fragrant.
3. Add the remaining coconut milk and vegetable broth to the curry paste in the pan. Stir well to combine and bring it to a simmer.
4. Add the eggplant and bell peppers into the simmering curry, cook for about 8 10 minutes until the vegetables are tender but still hold their shape. Season with salt to taste.
5. To serve, divide the coconut rice among two bowls, ladle the Thai green curry over the rice, and garnish with fresh cilantro leaves.

Chef’s Insight

2. To enhance the aroma of this dish, add a few kaffir lime leaves when cooking the curry.

Notes

2. Adjust the spiciness of the curry to your preference by adding more or less Thai green curry paste.