Ersatz Green Curry Eggplant |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You can easily turn this into green curry chicken by adding some cooked chicken to it. Since this recipe does not use green curry paste, the green color is achieved through the green bell pepper. The number of servings depends on the size of the eggplant used. Ingredients:
2 tablespoons sesame oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 green bell pepper, chopped |
1 eggplant, cut into bite sized pieces |
1 -2 teaspoon curry powder |
2 tablespoons cream |
Directions:
1. In a large frying pan, heat oil and saute onion, garlic, and bell pepper until the onion starts to turn translucent.
2. Add eggplant along with about 1/2 cup of water. Cover, and allow to simmer until the water is almost boiled off. At this point, the eggplant should be very soft. If the water boils off entirely, just add a little more and unstick anything that has burnt to the pan. Otherwise, don't worry about it.
3. Add curry powder and stir to coat.
4. Add cream and serve over rice.
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