don’t order take out – make this thai green coconut curry instead

It’s been awhile since I’ve shared a recipe, but am excited to be back with this really simple, super flavorful veggie recipe that will make your thai takeout urges a thing of the past. It was a popular recipe at my classes a few months ago, and I finally got around to taking a decent photo and putting it on the site.

I also thought it was appropriate since eggplant season is (nearly) upon us. I use Chinese eggplant in this recipe, which is a long skinny version you have probably seen at the grocery store or at a farmer’s market. I like using this as it has a lot less liquid than the more bulbous, traditional eggplant and doesn’t require salting, which saves a step. If you cannot find it, baby eggplant or graffiti eggplant work in the same way! And if you are using ‘regular’ eggplant and have the time, salt it first and then rinse. You can read more about this step here. Some people say that this takes the bitterness out of the eggplant, I mostly do it do avoid it being soggy and watery. That being said, it’s not essential, and if time is of the essence just go ahead and cook it as is.

The eggplant roasts fairly quickly, and while that is happening, you can blanch the broccoli and prepare the rest of your ingredients. I also think this recipe would work well with frozen vegetables, and also with leftover vegetables for a speedier meal. Feel free to use the recipe as a template and use whatever vegetables you have on hand or may prefer.

I use the Thai Kitchen green curry paste available in the ethnic food aisle at most grocery stores. You can use the red variety as well.

I’ve been serving this as a side along simple grilled fish or meat with black or brown rice. You can also to tofu or already cooked chicken/steak to make this a complete meal.