Thai Eggplant Curry is a flavourful dish made with Thai eggplants, coriander, ginger garlic based green sauce and coconut milk.Thai eggplants are quartered and sautéed in oil till tender and crispy and then cooked in a simple yet aromatic green sauce made with cilantro (fresh coriander, green chillies, ginger and garlic).
Eggplants also called aubergines in UK and brinjals in the Asian subcontinent comes in various shapes and sizes. The American eggplants also called globe eggplants are large, dark purple shaded and have a tough, meaty texture. Italian eggplants have a similar dark purple shade but are smaller than the globe and sweeter. Chinese are longer, thinner and lighter in shade. Indian eggplants are relatively small, oblong or egg shaped, sweet and creamy inn texture with few seeds. They are excellent for stuffing as in https://relishdelish.ca/recipes/baingan-masala-stuffed-baby-eggplants-in-a-spicy-gravy/
Thai eggplants are different in colour as well as texture from other eggplants. These are lighter shaded, sometimes white or green, have a crunchy exterior and are more bitter with plenty of seeds. you can remove excess seeds simply by soaking cut eggplants in water and rubbing them well. Surprisingly these eggplants can also be eaten raw with spicy dips and sauces.
This Thai Eggplant Curry is not the traditional green or red curry made with a lot of vegetables.https://www.youtube.com/watch?v=fFIWuurfcyg It is a simpler Indian version using only few ingredients and just Thai eggplants. But it takes delicious, healthy and goes well with rice or bread.
- Remove stems and cut each eggplants into quarters.
- Soak eggplants in water to remove excess seeds.
- Blend chopped cilantro, green chillies, ginger, garlic, cumin, coriander, powder, turmeric and coconut milk into a sauce consistency, adding 1/2 cup water.
- Heat oil in a wok over medium heat.
- Saute eggplant pieces for about 5 to 6 minutes until it is lightly brown and seared around edges.
- Now add in the prepared green sauce and mix well.
- Bring it to a boil and then cover the wok and simmer about 10 minutes until eggplants are completely cooked.
- Add a tbsp of lime juice and a little jaggery. Serve curry garnished with freshly shopped cilantro (coriander).