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VEGAN RED THAI CURRY WITH EGGPLANT & ZUCCHINI

by Curry Love Admin

PREP TIME: 10 MIN

COOK TIME: 20 MIN

TOTAL TIME:30 MIN

INGREDIENTS

  • 2 to 3 Tbsp Mike's Red Thai Curry Paste
  • 1 can of coconut milk
  • 8 to 12 Japanese eggplants, sliced in half lengthwise
  • 8 to 12 small Zucchini sliced into rounds
  • 1 to 2 cups of Cherry tomatoes, cut in half
  • 2 to 3 Tbsp Avocado or Coconut oil
  • Salt and Pepper
The Fried Rice
  • 2 to 3 cups steamed Jasmine rice, preferably from the day before
  • 6 garlic gloves chopped
  • 3 scallions sliced thinly
  • 1 Tbsp Coconut oil
  • Salt and Pepper

INSTRUCTIONS

  1. Make the curry sauce; mix the curry paste with the coconut milk and simmer. 
  2. Heat 1.5 Tbsp of oil in a skillet and fry the eggplant until softened and nicely brown. Season with S&P. Set aside.
  3. Heat 1.5 Tbsp of oil in the same skillet and fry the zucchini until nicely browned. Set aside. 
  4. Add the tomatoes to the same pan and turn off the heat, so the tomatoes get warmed up but don't fall apart. 
The Fried Rice
  1. Heat the coconut oil in a skillet and add the rice. 
  2. Toss and heat, then push aside and add the garlic with a touch more oil. Fry the garlic and then combine the rice back with the garlic, toss in the scallions, season with S&P, turn up the heat to high and stir fry for a couple of minutes. 
Assembly
  1. Put the rice onto plates, arrange veggies around it and pour the Curry sauce over. 
  2. Garnish with some chopped cilantro or basil. Enjoy!
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