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Thai Green Curry with Eggplant

Preparation Time: 1 hour and 30 minutes
Includes time to make basic green curry sauce

Cook Time: 8 minutes

Servings: 4

From: Test Kitchen

Other Main Dishes
Other Soups & Chili
Other Vegetarian Main Dishes
Other Thai

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Thai Green Curry with Eggplant

If you have yet to taste the magic combination of green curry and eggplant, wait no more. To add further depth of flavor, we added Thai basil leaves, then finished the dish with crunchy snow peas.

2 tablespoons peanut oil, divided
1 tablespoon Frontier Sea Salt
1  large eggplant, peeled and cut into bite-sized pieces
1  red bell pepper, sliced
1/4 pound snow peas
1 1/2 cups spinach
 Basic Green Curry Sauce
4  wild lime leaves (optional)
1 tablespoon fish sauce
1 tablespoon brown sugar
3/4 cup Thai basil leaves, chopped
1 cup bean sprouts
1  lime, cut into wedges
1. Make the basic green curry sauce. Set aside.
2. Place the eggplant pieces in a colander and toss with salt. Let stand for fifteen minutes to allow any bitter residue to drain off.
3. Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear eggplant in hot oil until blistered, about 3 minutes. Add the remaining tablespoon of oil along with the red pepper and snow peas and sauté for one minute. Add spinach and toss to wilt.
4. Reduce the heat to medium-low, and stir in basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
5. Remove the lime leaves with slotted spoon, and stir in fish sauce and sugar. Remove from heat and stir in the fresh basil leaves.
6. Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing.

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