Thai Green Curry Eggplant with Basil

Thai Green Curry Eggplant with Basil 

Vegan delight

Ingredients:

·        
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

 

 Directions:

1.      
heat 1 Tbs. oil in a large skillet over medium
heat.

2.     
Add 1-inch grated ginger, 3 minced garlic
cloves, a pinch of red pepper flakes.

3.     
Let cook for a minute or two until fragrant.

4.     
Add 1 large eggplant cut into cubes to the pan
and toss to coat with the oil.

5.     
Let cook about 7 minutes, until the eggplant is
browned and softened.

6.     
Add 1 large diced onion and mix with the
eggplant.

7.     
Let cook another 4 minutes until softened.

8.    
Add 3 Tbs. green curry paste and 1 cup canned
coconut milk to the skillet.

9.     
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.

11.  
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.

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