Thai-Inspired Red Curry
- 1 cup light coconut milk
- 1/2 cup vegetable broth or chicken stock
- 1 tsp red curry paste
- 1 tsp minced fresh ginger
- 2 Tbs fish sauce (nam pla) (optional)
- 2 tsp brown sugar (optional)
- 1 cup canned diced tomatoes, drained
- 1 cup (about 3 ounces) Japanese or Chinese eggplant, cut into 1/2-inch-thick half-rounds
- 1 cup (about 4 ounces) green beans, cut into 2-inch lengths
- 2 Tbs minced fresh basil (Thai basil, if available)
- In a medium saucepan, whisk together the coconut milk, broth or stock, red curry paste, and ginger. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
- Stir in the fish sauce and brown sugar, if used. Add the diced tomatoes and eggplant. Bring to a boil, then reduce the heat and simmer, uncovered, until the eggplant is tender.
- Add the green beans and simmer until tender. Serve hot, topped with minced fresh basil.
Kitchen Tip: Thai-Inspired Red Curry will keep for only about a day or two, and is best eaten fresh. If you need to store it, refrigerate it in a tightly covered container and reheat it gently.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.