Thai Green Curry Eggplant with Basil

Thai Green Curry Eggplant with Basil 

Vegan delight


1 T oil

1 inch ginger grated

3 garlic cloves minced

Pinch red pepper flakes

1 large eggplant

1 large onion diced

3 T green curry paste

1 C canned coconut milk

2 T brown rice vinegar

3 T tamari

2 Tbs. brown sugar

2 Tbs. lime juice

20 basal leaves chopped



heat 1 Tbs. oil in a large skillet over medium

Add 1-inch grated ginger, 3 minced garlic
cloves, a pinch of red pepper flakes.

Let cook for a minute or two until fragrant.

Add 1 large eggplant cut into cubes to the pan
and toss to coat with the oil.

Let cook about 7 minutes, until the eggplant is
browned and softened.

Add 1 large diced onion and mix with the

Let cook another 4 minutes until softened.

Add 3 Tbs. green curry paste and 1 cup canned
coconut milk to the skillet.

Mix well until the paste is dissolved and all
the vegetables are coated with the sauce.

10.  Add
2 Tbs. brown rice vinegar and 3 Tbs. tamari to the pan.

Sprinkle 2 Tbs. brown sugar over the vegetables
and mix to combine.

12.  Let
cook until the sauce is hot.

13.  Turn
off the heat, add 2 Tbs. lime juice and 20 chopped

14.  Thai
basil leaves and toss.

15.  Serve
while hot.

Remember to sign up for your free Healthy Living / Personal Development book a month


Also check for more recipes and other information at our book site for help with Healthy Living Solutions.

r Healthy Living Solutions